Experimental Saturnian Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Experimental Saturnian Ale

284 calories 25.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NRBC
Calories: 284 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Thursday June 23rd 2016
1.086
1.016
9.2%
23.6
18.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 81.1%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 2.7%
1 lb raisins, pureed1 lb raisins, pureed - (late boil kettle addition) 25 60 5.4%
1 lb dates, pureed1 lb dates, pureed - (late boil kettle addition) 28 60 5.4%
1 lb dried figs, pureed1 lb dried figs, pureed - (late boil kettle addition) 20 60 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz German Tradition2 oz German Tradition Hops Pellet 6 First Wort 0 min 23.55 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g yeast nutrient Other Boil 10 min.
1 each whirlfloc Fining Boil 10 min.
2 tsp pectic enzyme Fining Primary 0 min.
1 tsp coriander Spice Boil 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal sacc rest Infusion -- 152 °F 90 min
mash out Temperature -- 170 °F 10 min
3.5 gal ~+ 4gal HLT Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.43 21.7  
Mash volume with grains 6.67 26.7  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 5.05 g | 20.2 qt) 3.76 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.29 1.1  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Notes about dried fruit contribution to gravity


source: nutritiondata.self.com

Raisins (oz)


84 cal
17g sugar
1g protein

PPG ~ 27,93
DILUTE PPG ~ 25

Figs (oz)


69,7 cal
13,4g sugar
1,4g starch
0,9g protein

PPG ~ 22,01
DILUTE PPG ~ 20

Dates (oz)


78 cal
19g sugar
1g protein

PPG ~ 31,21
DILUTE PPG ~ 28

Table Sugar (oz) (for reference)


sugar = 28g (== 1 oz)
PPG = 46


Puree fruits and add enough water to make a thin syrup. Boil to make a thicker syrup. I estimate this reduces the PPG (because of the water addition) by about 10%.

Fruits will probably add color, but maybe not as much as dark candi syrup? I'm totally guessing 60L.

Last Updated and Sharing
 
927
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-06-23 00:38 UTC