Prosaic Saison - Beer Recipe - Brewer's Friend

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Prosaic Saison

196 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 9.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Janjal Brewing Co.
Calories: 196 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday January 30th 2017
15.7 °P
2.8 °P
7.0%
27.8
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Pilsner1 kg Pilsner 38 1.6 32.8%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 8.2%
0.25 kg German - Wheat Malt0.25 kg Wheat Malt 37 2 8.2%
295 g Brown Sugar295 g Brown Sugar 45 15 9.7%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 8.2%
1 kg German - Vienna1 kg Vienna 37 4 32.8%
3.05 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Mosaic3 g Mosaic Hops Pellet 11.7 First Wort 0 min 3.34 13.6%
3 g Pacific Gem3 g Pacific Gem Hops Pellet 15.4 First Wort 0 min 4.4 13.6%
3 g Mosaic3 g Mosaic Hops Pellet 11.7 Boil 20 min 3.34 13.6%
3 g Pacific Gem3 g Pacific Gem Hops Pellet 15.4 Boil 20 min 4.4 13.6%
5 g Mosaic5 g Mosaic Hops Pellet 11.7 Whirlpool at 90 °C 15 min 5.32 22.7%
5 g Pacific Gem5 g Pacific Gem Hops Pellet 15.4 Whirlpool at 90 °C 15 min 7 22.7%
22 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Ginger Spice Boil 5 min.
5 g Orange Peel Spice Boil 5 min.
2 g Coriander Spice Boil 5 min.
2 g Star Anis Spice Boil 5 min.
5 each Black Pepper Spice Boil 5 min.
1 each Vanilla pod Spice Secondary 10 days
10 g Orange peel Spice Secondary 10 days
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 173 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Speise       Amount: 1.3       CO2 Level: 4 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L @47˚C Infusion -- 44 °C 15 min
2.5 L @100 Infusion -- 55 °C 20 min
4 L Decoction -- 66 °C 30 min
3 L Decoction -- 71 °C 25 min
8 L Sparge -- 80 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.3
Mash volume with grains 10.1
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 13.5 L) 13.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 18.2 L) 18
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 11
Total: 21.5  
Equipment Profile Used: System Default
"Prosaic Saison" Saison beer recipe by Janjal Brewing Co.. All Grain, ABV 7%, IBU 27.81, SRM 11.7, Fermentables: (Pilsner, Melanoidin, Wheat Malt, Brown Sugar, CaraMunich I, Vienna) Hops: (Mosaic, Pacific Gem) Other: (Ginger, Orange Peel, Coriander, Star Anis, Black Pepper, Vanilla pod, Orange peel)
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  • Last Updated: 2017-03-17 10:31 UTC