Strawberry Rhubarb Honey Blonde Saison - Beer Recipe - Brewer's Friend

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Strawberry Rhubarb Honey Blonde Saison

199 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 46% (brew house)
Source: Adirondackersouth
Calories: 199 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday June 6th 2017
1.061
1.009
6.9%
7.9
9.4
4.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 40%
3 lb Honey3 lb Honey 42 2 15%
3 lb Strawberry3 lb Strawberry 3.15 0 15%
2 lb Canadian - Honey Malt2 lb Honey Malt 37 25 10%
1.50 lb Rhubarb1.5 lb Rhubarb 0.4 0 7.5%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 30 min 5.38 50%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 10 min 2.54 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Yeast booster Other Secondary 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
77 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 323 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 3/4 cup       CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 qt at 170 Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.06 16.3  
Mash volume with grains 5.06 20.3  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.76 3  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 7.8 31.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.7 22.8  
Going into fermentor 5.7 22.8  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

Brewed on 6/10/2017:

Mash grains at 152F for 60 min. Taste wort
Boil wort for 60 minutes. Added 3 lb of honey at flame out.

Pitch 750 ml yeast starter of Wyest 3724 Belgian Saison yeast.

Bubbling at 51 seconds - clearly not done gassing.
Checked gravity on 6/22/17 - 1.022

6/22/2017 Rack the beer from the primary into the secondary, then
added yeast energizer, 1.5 lbs of roasted rhubarb and 3 lbs (1/2 pureed, 1/2 crushed) strawberries in a grain bag and weighed it down with a glass.

6/28/17
Checked gravity and mouth feel
gravity 1.0012 so almost there
still fizzy transferred to tertiary bottling bucket to get off the fruit. still foamy
More time

7/2/2017
FG 1.012 adjusted for 77F
Approximate ABV at bottling: 6.8%
Bottle fermentation may raise it to around 7%

Time to bottle

Beer advocate says - "The bottle carbonation process is a controlled fermentation of ... especially highly carbonated saisons, the abv goes up about .2 - .4 % abv."

Fruit Iambic 3.0 - 4.5 volumes which translates to DME: 8.8 oz.

This batch produced 5.7 gallons with minor loss including a snapped bottle neck

Yield in containment:
44 12 oz bottles
6 22 oz Craft Brew bottles
4 16 oz Grolsch bottles
2 1/2 liter bottles

They should be ready to drink by
July 16

OG 1.061
FG 1.01
Volume: 5.7 gallons
Adjusted ABV 6.9% plus the bottling DME will bring the ABV just above 7.2

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  • Last Updated: 2019-01-28 10:58 UTC