*Saisoon Buffoon F - Beer Recipe - Brewer's Friend

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*Saisoon Buffoon F

152 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Randy Mosher- Radical Brewing
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Sunday February 19th 2017
1.050
1.009
5.5%
31.1
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 54.5%
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 10.9%
1.30 kg Belgian - Munich1.3 kg Munich 38 6 23.6%
0.60 kg Turbinado0.6 kg Turbinado 44 10 10.9%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 16.7 18.2%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 20 min 9.08 36.4%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 5 min 5.33 45.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orange Peel Powder Spice Boil 5 min.
19 g Indian Corriander Spice Boil 5 min.
1 g Grains of Paradise Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       CO2 Level: 2.2 Volumes
 
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
22 L Mash in Infusion -- 71 °C --
22 L Infusion -- 67 °C 60 min
Mash Out Temperature -- 75 °C 10 min
12 L Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.7 L) 33.9
Mash volume with grains (equipment estimates 39.9 L) 37.2
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 31.3 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 25
Volume into fermentor 25
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Use Pannella sugar instead of 'Turbinado'
Activated yeast 48hrs prior and fed with wort from DME at room temp (26'C)
BIAB method:
Mash In: strike water 71'C, after grist added, temp dropped to 64'C. Raised temp with element, constantly stirring till 67'C. Turned off element and wrapped kettle. Infused for 60min. temp read 66'C at 60min.
Heated 12L sparge water to 76'C, used this 12L to raise temp of mash for mash out instead. hit 70'C so had to turn on element and stir till hit 76'C. Held for 10min.
Raised mash and sparged with 15L of wort.
Total wort volume 28.5L
Pre Boil Gravity 1.043
Fermenter wort volume 25L, OG 1.050
Fed 500ml of fresh cooled wort to yeast and left for 2hrs. Pitched total of 1.5L of fresh yeast to brew at 28'C then moved to fridge at 20'C
Covered with alfoil instead of airlocked lid to prevent pressure stop on fermentation.
At 10 days lots of fizz and hydrometer reading 1.009, very high attenuation. Tasted amazing Will bottle on day 14.
Got infected with fruit fly! Noticed fruit flies after about 3/4 bottling , kept bottles already sealed. After 3weeeks conditioning they were perfect. Best brew yet.

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  • Last Updated: 2019-07-13 04:56 UTC