Sorta Saison Sipper - Beer Recipe - Brewer's Friend

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Sorta Saison Sipper

182 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lawmanxxx
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday August 9th 2016
1.055
1.015
5.2%
32.1
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb American - Pilsner14.5 lb Pilsner 37 1.8 66.8%
3 lb American - Red Wheat3 lb Red Wheat 38 2.5 13.8%
2 lb German - Munich Light2 lb Munich Light 37 6 9.2%
2 lb German - Vienna2 lb Vienna 37 4 9.2%
2 oz American - Midnight Wheat Malt2 oz Midnight Wheat Malt 33 550 0.6%
1.50 oz German - Carafa III1.5 oz Carafa III 32 535 0.4%
21.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mt Hood1 oz Mt Hood Hops Pellet 5.1 Boil 60 min 9.37 16.7%
1 oz Mt Hood1 oz Mt Hood Hops Pellet 5.1 Boil 30 min 7.2 16.7%
1 oz German Tettnang1 oz German Tettnang Hops Pellet 3.9 Boil 30 min 5.51 16.7%
1 oz German Tettnang1 oz German Tettnang Hops Pellet 3.9 Boil 15 min 3.56 16.7%
1 oz German Tettnang1 oz German Tettnang Hops Pellet 3.9 Whirlpool at 180 °F 0 min 2.66 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.6 Whirlpool at 180 °F 0 min 3.81 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Five Star Chemicals - 5.2 PH Stabilizer Water Agt Mash 75 min.
1 each Whirlfloc Fining Boil 15 min.
2 tbsp Yeast Nutrient Other Boil 15 min.
2 oz Sweet Dried Orange Peel Herb Boil --
1 oz Dried Lime peel Herb Boil --
2 oz Cracked Black Pepper Corns Herb Boil --
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carb in Keg       Amount: 4 Days@ 25 psi       CO2 Level: 3.0 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Powell River, B.C., Canada City water. About half a mile from the lake it is drawn from. One day I will get a water report and fine-tune my chemistry. Soon. But not today...I have beer to brew!
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 148 °F 75 min
4 gal Sparge -- 175 °F 15 min
4 gal Sparge -- 175 °F 5 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 7.33 29.3  
Mash volume with grains 9.07 36.3  
Grain absorption losses -2.71 -10.9  
Remaining sparge water volume (equipment estimates 8.36 g | 33.4 qt) 9.63 38.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.08 44.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11 44  
Total: 16.96 67.9
Equipment Profile Used: System Default
 
Notes

Been meaning to brew a Saison for months now. I don't have access to Liquid Saison yeasts but have had good results with T-58 in the past. Cheating a bit with all the herb additions but I want it citrusy and spicy. With a Saison, anything goes!

OG of 1.054 and FG of 1.010 - 5.78%

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  • Last Updated: 2016-08-28 23:24 UTC