Battre L'oie Saison (25B) - Beer Recipe - Brewer's Friend

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Battre L'oie Saison (25B)

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: American Home-brewers Association
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday April 21st 2017
1.059
1.010
6.5%
31.2
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Belgian - Pilsner6.6 lb Pilsner 37 1.6 66.7%
1.10 lb German - Vienna1.1 lb Vienna 37 4 11.1%
1.10 lb German - Pale Wheat1.1 lb Pale Wheat 39 1.5 11.1%
1.10 lb Cane Sugar1.1 lb Cane Sugar 46 0 11.1%
9.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 18.32 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 200 °F 15 min 12.88 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 tbsp 5.2 pH Buffer Water Agt Mash 1 hr.
 
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:
1.25 (M cells / ml / ° P) 343 B cells required
Imperial B64
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 343 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 11.2 psi @ 40F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Battre L'oie Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 10 40 150 150 50
1X134GK
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Sacch' Fly Sparge -- 154 °F 60 min
6.5 gal Mash Out Fly Sparge -- 175 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.3 13.2  
Mash volume with grains 4 16  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 4.97 19.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

Battre L’oie Saison is one of three Big Brew 2017 official homebrew recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage. You can also view the extract version of this homebrew recipe.

The following is an excerpt from John Palmer’s newly updated book How to Brew:

“The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.”

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  • Last Updated: 2017-04-21 13:30 UTC