Dark Brett Saison - Beer Recipe - Brewer's Friend

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Dark Brett Saison

204 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday January 20th 2017
1.062
1.012
6.6%
26.5
39.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Vienna16 lb Vienna 35 4 88.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.8%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 2.8%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 15.7 Boil 60 min 26.45 100%
0.50 oz / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 317 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wallonia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 159 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.52 g | 38.1 qt) 9 36  
Mash volume with grains (equipment estimates 10.96 g | 43.8 qt) 10.44 41.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

To brew this saison homebrew recipe, steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Mash at 159°F (71°C) for 60 minutes. Add the roasted barley extract to the wort at the start of the boil. Perform a 90 minute boil.
Chill to 68°F (20°C), transfer to a fermenter and pitch White Labs 670 yeast. If this blend is not available, pitch a Belgian saison strain (White Labs 565 or Wyeast 3724) along with Brettanomyces bruxellensis (Wyeast 5112 or White Labs 650). Hold fermentation close to 75°F (24°C).

After the initial wave of fermentation is complete, transfer to secondary with 1 oz (28 g) red wine soaked oak cubes and 25 oz (907 g) dried Zante currants. Store beer between 60-80°F (16-27°C) until the gravity is stable from one month to the next (a minimum of six months). Bottle or keg and carbonate to 2.4 volumes of CO2.

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  • Last Updated: 2017-01-26 04:01 UTC