Jalapeño Saison 5 gal - Beer Recipe - Brewer's Friend

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Jalapeño Saison 5 gal

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Brooklyn Brew Shop
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday April 16th 2017
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 88%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Pacific Jade0.5 oz Pacific Jade Hops Pellet 14.4 Boil 75 min 26.2 33.3%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.8 Boil 30 min 6.42 33.3%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.8 Boil 5 min 1.67 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Jalapeno (diced) Flavor Boil 5 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: Sugar       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Soft water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature -- 150 °F 60 min
Mash out. Temperature -- 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.16 16.6  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.07 g | 20.3 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Recipe adapted from Brooklyn Brewshop book. Scaled to 5 gallons.
Jalapeños: Cut tops off fresh jalapeños, slice open and remove seeds, then slice or dice remainder. Add to kettle at 5 minutes.
Be sure to check specific AA of hops used and adjust hopping rate appropriately to achieve IBU ~30.
Primary 7-10 days @ 74 F, then rack to secondary.
Secondary 14 days @ 68 F, then bottle.

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  • Last Updated: 2021-06-02 11:41 UTC