September Song Saison - Beer Recipe - Brewer's Friend

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September Song Saison

189 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 3.0625 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 79.5% (ending kettle)
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday August 5th 2016
1.058
1.008
6.7%
26.9
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 85.1%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 8.5%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 4.3%
0.13 lb Honey0.125 lb Honey - (late boil kettle addition) 42 2 2.1%
5.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 60 min 17.97 50%
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 15 min 8.92 50%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g G.O.P. Spice Boil 10 min.
1 each Lemon Zest Flavor Boil 10 min.
0.50 oz Ginger Spice Boil 5 min.
1 each clove Spice Boil 5 min.
0.25 oz Orange/Coriander Extract Flavor Secondary --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
84.5%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt 158 degree strike Infusion -- 149 °F 90 min
5 qt Temperature -- 168 °F 15 min
4.5 qt Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.16 8.6  
Mash volume with grains 2.62 10.5  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume 2.81 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.6 g | 18.4 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 2.46 g | 9.8 qt) 3.06 12.3  
Estimated amount in fermentor 3.06 12.3  
Total: 4.97 19.9
Equipment Profile Used: System Default
 
Notes

Mash temp 148 throughout rising to 149 (held mash pot in oven set at 170)
Added honey on Day 2. Roused yeast every day until secondary.



Added 41 drops of orange/coriander extract in secondary

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  • Last Updated: 2017-01-09 00:30 UTC
  • Snapshot Created: 2016-08-05 13:28 UTC