SaisonelleAll - Beer Recipe - Brewer's Friend

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SaisonelleAll

108 calories 9.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19.35 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Swish
Calories: 108 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created: Thursday April 27th 2017
1.036
1.006
4.0%
33.7
3.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Weyermann - Extra Pale Premium Pilsner Malt2.2 kg Extra Pale Premium Pilsner Malt 38 1.5 61.5%
0.78 kg Joe White - Vienna Malt0.78 kg Vienna Malt 35.9 3.37 21.8%
0.45 kg German - Pale Wheat0.45 kg Pale Wheat 39 1.5 12.6%
0.15 kg Gladfield - Chit Malt0.15 kg Chit Malt 27 1.52 4.2%
3.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 15 Boil 50 min 18.56 10.3%
70 g Riwaka70 g Riwaka Hops Pellet 4.1 Whirlpool 10 min 15.11 89.7%
78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
68.44 g Lemon peel Flavor Whirlpool 10 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
0.15 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 5 9 0 11
Ph 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 L Infusion -- 63 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.6 L) 29.5
Mash volume with grains (equipment estimates 31.9 L) 31.8
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 19.4
Hops absorption losses (whirlpool, hop stand) -0.4
Volume into fermentor 19
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts
http://www.homebrewersassociation.org/attachments/0000/2499/MJzym08_Saisons.pdf
https://byo.com/mead/item/1341-saison

Chill to 24c - get temp stable at 26c - Pitch.
Ferment at 26c rising to 30c - with sanitized foil over the top, loosely.

Need 22.7 in keg night before
Take out 6.7 before Mash

October --- Saaz 10

Post boil og 1035
SG - 1010
SG - 27oct - 1000





8dec
12litre - 63c
8litres sparge

OG 1030

05/10
Double mash day
FIRST MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 67c
Mash temp - 60c(strike higher)
Mash pH - 5.68, added 4ml lactic



SECOND MASH
Grain weight - 5.5kg
Strike water (3.5l to kg) - 19.25litres
Strike temp - 70c
Mash temp - 60cish
Mash pH - 5.68, added 8ml lactic - 5.34

BOTH MASHS
Preboil - 1.056 - 5.38 added 2ml lactic


POST BOIL
SG 1.060
Volume - 30L


Post dilution
18litre
1034

09/11 SG 1.002


pewboil 25l - 1.032

pozst 1.036
23 litres


19 litres in fv
No lemon. Peel

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  • Last Updated: 2024-11-08 14:19 UTC