Sour Saison - Fruit Split - Beer Recipe - Brewer's Friend

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Sour Saison - Fruit Split

130 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 30 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 47% (brew house)
Calories: 130 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Friday April 13th 2018
1.043
1.007
4.7%
18.7
23.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 31.3%
5 kg Belgian - CaraMunich5 kg CaraMunich 33 50 31.3%
3 kg Passionfruit3 kg Passionfruit - (late boil kettle addition) 5 0 18.8%
3 kg Pineapple3 kg Pineapple - (late boil kettle addition) 5.85 0 18.8%
16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 7.68 50%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 15 min 10.98 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 305 B cells required
Split batch, one will get WLP abbey yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 18 0 96 77 0
Starting with 20 gallons of water (18.9L * 4).
Want 5.5pH and balanced flavor.
Added 15g CaCl2, 15g MgSO4, 10g Citric Acid for pH (1g of citric acid = 0.71 mL of 88% lactic acid)
Strike with 37L for grain absorption
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41 L Infusion -- 65.5 °C 90 min
9 L Fly Sparge -- 64 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 16.3 L) 22.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.4 L) 42
Volume increase from sugar/extract (late additions) 5.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 38
Going into fermentor 38
Total: 52.9  
Equipment Profile Used: System Default
 
Notes

lacto starter = 200g DME in 2L filtered water, chill to 82.5F, hold at 82.5F for 2 days (No stir plate, room temp per http://www.milkthefunk.com/wiki/Lactobacillus)

Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 11 gallons (38l). Transfer to boil kettle. Boil for 15 minutes while circulating through cooling coil the entire boil (to sanitize it). Cool to 32C.

pitch lacto starter into wort and hold at 28C while circulating with pump, cover with saran warp, blanket a little co2. test for sourness after 48 hours

siphon off 2L (1L/ea) into separate capped bottles for saving the lacto culture

boil 15 minutes for sterilization while circulating through chiller, add sugar (if efficiency is low) and then add whirlfloc/fermcap

transfer 5 gallons to passionfruit keg, 5 gallons to pineapple keg, pitch yeast and ferment at 18C with spunding set at 15psig.

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  • Last Updated: 2018-04-17 05:47 UTC