Tart caramel saison (wedding edition!) - Beer Recipe - Brewer's Friend

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Tart caramel saison (wedding edition!)

247 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 247 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Saturday August 5th 2017
1.074
1.021
7.0%
26.1
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 77.6%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.9%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 4.5%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 6%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tradition1.5 oz Tradition Hops Pellet 5.5 Boil 65 min 24.49 75%
0.50 oz Tradition0.5 oz Tradition Hops Pellet 5.5 Boil 5 min 1.6 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish moss Other Boil 15 min.
0.25 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal mash temp Temperature -- 151 °F 60 min
2.5 gal Fly Sparge -- 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.28 25.1  
Mash volume with grains 7.62 30.5  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 3.64 g | 14.6 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

Upon completion of Mash, Chill wort with coil chiller to room or outdoor temperature, and add unmilled grains. Kettle Sour for >= 2 days, then boil, add hops, chill with clean/sanitized coil chiller, and ferment with Saison yeast.

Ferment at room temperature.


4.8 gallons, OG 1.040 -- Mashed, Wort was Chilled and Soured with intact 2-row grains 7/28/16. Boiled and hopped and yeast pitched 7/31/16.

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  • Last Updated: 2017-08-05 20:38 UTC