SMaSH Saison - Beer Recipe - Brewer's Friend

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SMaSH Saison

194 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday February 14th 2018
1.059
1.013
6.0%
33.6
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 100%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Sterling0.75 oz Sterling Hops Pellet 9.5 Boil 30 min 26.68 50%
0.75 oz Sterling0.75 oz Sterling Hops Pellet 9.5 Boil 5 min 6.92 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic acid, 88% Water Agt Mash 0 min.
1 each Vitamin C tablet, 500mg Water Agt Other 0 min.
1 g Table salt Water Agt Boil 0 min.
0.50 tsp Irish moss Fining Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
K1V-1116
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Source water is Rochester, MN tapwater (317 ppm HCO3-) The vitamin C was to remove chlorine from the sparge water, and acidify it slightly.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 150 °F --
2.2 gal Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.87 g | 27.5 qt) 6.31 25.3  
Mash volume with grains (equipment estimates 7.55 g | 30.2 qt) 6.99 28  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.56 g | 22.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 6.31 25.3
Equipment Profile Used: System Default
 
Notes

K1V-1116 wine yeast (it's not in the list). The sparge temperature is so low because I want to try using warm water from the kitchen tap to save some time.

Brewed 2/17/2018. Fermented in poorly-heated basement for about a month at 59 to 60°. Fermentation was vigorous at first, but took forever to finish. I raised the temperature to 72 for a week before bottling.

The beer turned out awesome. There was a slight skunkiness when the beer was young even tho' it had never been exposed to light, but that went away after a couple more weeks in the bottle. Maybe it was just my imagination because I was looking for faults. Or some other faint funky smell and the yeast cleaned it up.

I will brew this again, but ferment a little warmer next time so it won't take so long.

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  • Last Updated: 2018-07-30 14:04 UTC