Tommys Saison - Beer Recipe - Brewer's Friend

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Tommys Saison

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday January 5th 2017
1.052
1.008
5.8%
23.5
5.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Belgian - Pilsner4.8 kg Pilsner 37 1.6 86.5%
0.15 kg Weyermann - CaraBelge0.15 kg CaraBelge 33 13.6 2.7%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 2.7%
0.45 kg Belgian Candi Sugar - Clear/Blond (0L)0.45 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.1%
5.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Styrian Goldings45 g Styrian Goldings Hops Leaf/Whole 3.2 Boil 60 min 16.79 50%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Boil 15 min 6.66 27.8%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Hopback 0 min 22.2%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orange peel (bitter) Spice Boil 15 min.
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Temperature -- 66 °C 90 min
Mash out Temperature -- 75 °C 10 min
Sparge Sparge -- 75 °C --
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 16.8
Mash volume with grains 20.2
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19.9 L) 18.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 31 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22.1
Hops absorption losses (hopback) -0.1
Going into fermentor 22
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Hop aa values changed to year 2015 paggage values!!
FG was 1.006 when bottling after 4 weeks.


BJCB 36 at 2017 national competition.

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  • Last Updated: 2019-02-12 11:31 UTC