Saison, 6-8-16 BOS Winner - Beer Recipe - Brewer's Friend

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Saison, 6-8-16 BOS Winner

191 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Source: kj
Hop Utilization: 88%
Calories: 191 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Saturday June 4th 2016
1.059
1.006
6.9%
30.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Belgian - Pilsner17 lb Pilsner 37 1.6 59.1%
1.75 lb German - Munich Light1.75 lb Munich Light 37 6 6.1%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 1.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 3.5%
1 lb German - Floor-Malted Bohemian Wheat1 lb Floor-Malted Bohemian Wheat 38 2 3.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.7%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 1.7%
0.50 lb German - Rye0.5 lb Rye 38 3.5 1.7%
6 lb United Kingdom - Golden Promise6 lb Golden Promise 37 3 20.9%
28.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Motueka2 oz Motueka Hops Pellet 7 Boil 60 min 21.48 17.4%
2.50 oz Saphir2.5 oz Saphir Hops Pellet 3.6 Boil 7 min 3.71 21.7%
2 oz Triskel2 oz Triskel Hops Pellet 4.3 Whirlpool at 180 °F 20 min 2.78 17.4%
2 oz Saphir2 oz Saphir Hops Pellet 3.6 Whirlpool at 180 °F 20 min 2.33 17.4%
3 oz Wakatu3 oz Wakatu Hops Pellet 7 Dry Hop 7 days 26.1%
11.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml clarity ferm Other Primary --
1 oz Hibiscus, dried Spice Primary --
1.75 lb Cherries Other Primary --
1 oz correander Spice Primary --
0.10 oz grains of paradise Spice Primary --
0.75 oz Tangerine Extract Spice Primary --
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Add 7g CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Temperature -- 131 °F 15 min
Temperature -- 148 °F 60 min
Temperature -- 158 °F 10 min
24 qt Sparge -- 169 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.57 gal (54.28 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.57 gal (6.28 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.32 gal (53.28 qt). Suggest reducing strike water volume to 9.78 gal (39.12 qt) and adding 1.32 gal (5.28 qt) sparge/top-off. 11.1 44.4  
Strike water volume at mash thickness of 1.6 qt/lb 11.1 44.4  
Mash volume with grains 13.32 53.3  
Grain absorption losses -3.47 -13.9  
Remaining sparge water volume (equipment estimates 6.11 g | 24.4 qt) 5.79 23.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 13.57 g | 54.3 qt) 13.25 53  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11.15 44.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 11 44  
Total: 16.89 67.5
Equipment Profile Used: System Default
 
Notes

Split batch, start ferment @ 66, end at 87F day 3. 5.5 gallons, add cherries, cherry concentrate, hibiscus at end of fermentation, add 1 oz Wakatu at day 7. Second batch, add 1.5 oz Wakatu at end of fermentation day 7. Pitched 200 ml yeast at day 22 to finish beer.

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  • Last Updated: 2017-01-15 04:14 UTC