Vivaldi I - Winter - Beer Recipe - Brewer's Friend

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Vivaldi I - Winter

136 calories 11.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mad Fermentationist / RVB
Calories: 136 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Sunday August 27th 2017
1.045
1.007
5.0%
27.2
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.10 kg Brewgenie - BG Pilsener/Lager Malt1.1 kg BG Pilsener/Lager Malt 38 3.04 75.3%
150 g Brewgenie - BG Wheat Malt150 g BG Wheat Malt 36 4.11 10.3%
210 g Hop Shop - Hopshop Munich Malt210 g Hopshop Munich Malt 35 17.18 14.4%
1,460 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz12 g Saaz Hops Pellet 4.4 Boil 60 min 23.65 57.1%
5 g Saaz5 g Saaz Hops Pellet 4.4 Boil 10 min 3.57 23.8%
4 g Saaz4 g Saaz Hops Pellet 4.4 Boil 0 min 19%
21 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       Amount: 52g in 150ml       CO2 Level: 3.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 65 °C 80 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.7 L) 14
Mash volume with grains (equipment estimates 18.5 L) 14.8
Grain absorption losses -1.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 15.7 L) 12
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 7
Volume into fermentor 7
Total: 14  
Equipment Profile Used: System Default
 
Notes

First attempt at a saison with a mix of pilsner and wheat malts and a small bucket-load of saaz for the spiciness.


Safale Abbaye is also now known as BE256 (Mangrove Jacks M29 is a possible substitute) and ferment at warmer temperatures than normal (NB the 25 degree ferm temp).

Need long room temp condition (3 wks) and plenty of botle conditioning (several months) at cooler temps.

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  • Last Updated: 2018-02-13 16:30 UTC