Junipucker (Tart Juniper Saison) - Beer Recipe - Brewer's Friend

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Junipucker (Tart Juniper Saison)

165 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 45 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Andrew Grumke, Mac Lamken & Alex Workman
Calories: 165 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Monday August 29th 2016
1.051
1.005
6.1%
10.2
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 70%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 15%
1.50 lb German - Vienna1.5 lb Vienna 37 4 15%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.19 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.98 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Juniper Berries (Crushed) Spice Boil 15 min.
1.50 oz Juniper Berries (Crushed) Flavor Boil 1 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
Goodbelly L. Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.7 g | 34.8 qt) 8.25 33  
Mash volume with grains (equipment estimates 9.5 g | 38 qt) 9.05 36.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 6.75 27  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Co-Pitched Goodbelly Lacto and Belle Saison at 70° and brought to 80 gradually over 5 days by adding 1° in the morning and 1° in the evening.

After 3 days a hop tea of 1oz Saaz and 1 oz EKG boiled in 2 cup of water for 10 minutes was then added for a small amount of hop flavor (we wanted the lacto to work for the first 3 days).

The fermenter was kept at 79-81 for 10 days after reaching the 80° mark and 5 gallons was kegged (leaving just hop matter, yeast and some juniper berries in the bottom along with a couple inches of cloudy beer.

4 oz of gin was added to the keg. This gin had been soaking for 2 weeks in an 8oz mason jar with a a few wine barrel stave chunks. This did not drastically change the flavor of 5 gallons of the beer but did add a small amount of gin/juniper flavor and overall complexity.



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  • Last Updated: 2016-09-19 17:39 UTC