Creme de Cassis Saison - Beer Recipe - Brewer's Friend

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Creme de Cassis Saison

287 calories 24.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Style Beer
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: cocktailales
Calories: 287 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Monday August 15th 2016
1.087
1.015
9.4%
31.5
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.3%
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 42.9%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 28.6%
2 lb American - White Wheat2 lb White Wheat 40 2.8 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 5.94 33.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 10 min 16.51 33.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 5 min 9.08 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
5 lb Frozen Grapes Flavor Secondary 5 days
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Creme de Cassis       Amount: 750mL      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 165 °F --
Temperature -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.45 g | 33.8 qt) 8.59 34.3  
Mash volume with grains (equipment estimates 9.41 g | 37.6 qt) 9.55 38.2  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4.5 18  
Volume into fermentor 4.5 18  
Total: 8.59 34.3
Equipment Profile Used: System Default
 
Notes

Yeast: WLP590 - 1st week @72F, 2nd week @ 76F.

Add bottle of [Potter's] Creme de Cassis to bottling bucket. Skipped adding any additional priming sugar.

3-4 weeks bottle carbonating/conditioning at room temperature. 3-4 weeks lagering* at 32F.

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  • Last Updated: 2016-09-09 15:41 UTC