Broob's Saison Hoppy - Beer Recipe - Brewer's Friend

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Broob's Saison Hoppy

168 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday May 25th 2017
1.055
1.011
5.9%
34.6
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg United Kingdom - Maris Otter Pale0.5 kg Maris Otter Pale 38 3.75 10%
0.75 kg Canadian - Pale Wheat0.75 kg Pale Wheat 36 2 15%
3 kg United Kingdom - Pilsen3 kg Pilsen 36 1.8 60%
0.50 kg Flaked Rye0.5 kg Flaked Rye 36 2.8 10%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 2 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Galena25 g Galena Hops Pellet 11 Boil 30 min 26.6 14.7%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Boil 5 min 7.97 14.7%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 0 min 11.8%
20 g Columbus20 g Columbus Hops Pellet 13.9 Boil 0 min 11.8%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 4 days 11.8%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 11.8%
20 g Cascade20 g Cascade Hops Pellet 7 Dry Hop 4 days 11.8%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 11.8%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 20 min.
25 g zeste de citron Ravifruit Flavor Boil 5 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 67 °C 75 min
15 L batch sparge Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 14
Mash volume with grains 17.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.1 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

14L. eau à 74c
mash 60min.
ajout 2L. eau bouillante brasse et laisse 10 min.
recirculer et soutirer au boil kettle
chauffer 15L. eau à 85c pour obtenir 76c.
verser, brasser et laisser 15 min.
brasser et recirculer puis soutirer pour obtenir 26L.

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  • Last Updated: 2017-05-29 20:50 UTC