Hibiscus Saison - Beer Recipe - Brewer's Friend

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Hibiscus Saison

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Papa Mike- Papa Mike
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Sunday July 16th 2017
1.047
1.008
5.1%
31.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 60%
2 lb American - White Wheat2 lb White Wheat 40 2.8 20%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5%
1 lb American - Vienna1 lb Vienna 35 4 10%
0.50 lb Honey0.5 lb Honey 42 2 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Palisade0.5 oz Palisade Hops Pellet 7.5 Boil 60 min 15.22 12.5%
0.50 oz Palisade0.5 oz Palisade Hops Pellet 7.5 Boil 10 min 5.52 12.5%
1 oz Palisade1 oz Palisade Hops Pellet 7.5 Whirlpool 0 min 10.21 25%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Ginger Spice Boil 15 min.
0.50 oz Bitter orange Spice Boil 15 min.
2 tsp Yeast nutrient Other Boil 15 min.
1 each Whirlfloc Other Boil 15 min.
1 oz Hibiscus Herb Primary 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.065 qt Infusion -- 148 °F 6 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 6.43 25.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.4 37.6
Equipment Profile Used: System Default
 
Notes

I plan on letting this yeast free rise from the pitch temp of 70° to as high as 80°.

Once the yeast slows to about 1 bubble every 10 seconds I'll add the dry hops and let it go until the FG is at or about 1.005.

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  • Last Updated: 2017-07-16 13:04 UTC