Sour Dry Hopped Saison - Beer Recipe - Brewer's Friend

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Sour Dry Hopped Saison

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dean Noske
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday March 31st 2017
1.056
1.010
6.0%
13.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 44.4%
4.50 lb Belgian - Wheat4.5 lb Wheat 38 1.8 36.4%
1.25 lb German - Wheat Malt1.25 lb Wheat Malt 37 2 10.1%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 5.1%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 20 min 12.96 12.5%
3.50 oz Nelson Sauvin3.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 0 days 87.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash --
4 g Calcium Chloride Water Agt Mash --
2 g Baking Soda Water Agt Mash --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
3.87 gal Infusion -- 148 °F 60 min
4.26 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.87 15.5  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.02 g | 24.1 qt) 6 24  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.8 31.2
Equipment Profile Used: System Default
 
Notes

Mash and sparge, bring to a quick boil then chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber until pH is ~3.7
After soured, boil for 20 minutes, cool and pitch 1l starter of Wyeast 3711

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  • Last Updated: 2017-03-31 23:08 UTC