021 - Saison Cury & Navet - Beer Recipe - Brewer's Friend

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021 - Saison Cury & Navet

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Source: BenD
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Saturday March 10th 2018
1.060
1.011
6.5%
37.7
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 30.8%
3 kg American - Wheat3 kg Wheat 38 1.8 46.2%
0.50 kg American - Caramel / Crystal 30L0.5 kg Caramel / Crystal 30L 34 30 7.7%
1 kg Flaked Rye1 kg Flaked Rye 36 2.8 15.4%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g YCH - German Hallertau50 g YCH - German Hallertau Hops Pellet 4.1 Boil 60 min 27.67 50%
50 g YCH - German Hallertau50 g YCH - German Hallertau Hops Pellet 4.1 Boil 10 min 10.03 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Cury Spice Boil 10 min.
50 g Poivre 3 couleurs Spice Boil 10 min.
10 g Muscade Spice Boil 10 min.
125 g Navet Déshidraté Spice Boil 10 min.
15 g Sel Spice Boil 10 min.
2 g Piment de Caienne Spice Boil 10 min.
10 g Poivre Noir Spice Secondary 7 days
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
20 L Infusion -- 64 °C 65 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 18.2
Mash volume with grains 22.5
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 15.4 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Eau du Mash
PH: 7.9 Ajusté 5ml Acid Lactic 88% @ PH: 6.2 (19L)

13 Mars 2018:
Mash @ 64'C - - - > 63'C
PH: ???
Je trouve le grain pesant... il coule au fond facilement (grossièrement cassé) Je m'attends à une efficacité moins élevé.

Mash out @ 75'C
PH: 5.9

OG: 1.060
20L final 4 restant dans kettle (un gros mess d'épices)

---------------------------------------------
18 Mars:
FG 1.010
Goût présent de navet, frais, levure, poivre, cury.
Potable... pas de gêne, j'ai apprécié l'échantillon. Le pire était la levure trop présente.



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  • Last Updated: 2019-06-23 15:44 UTC