Sour brett saison - Beer Recipe - Brewer's Friend

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Sour brett saison

178 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday April 15th 2018
1.054
1.012
5.6%
32.1
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 69.8%
2 lb American - Vienna2 lb Vienna 35 4 12.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.7%
0.75 lb American - Caramel / Crystal 15L0.75 lb Caramel / Crystal 15L 35 15 4.8%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Simcoe0.6 oz Simcoe Hops Pellet 13.6 Boil 60 min 26.71 23.1%
1 oz Saaz1 oz Saaz Hops Pellet 2.7 Boil 20 min 5.35 38.5%
1 oz Saaz1 oz Saaz Hops Pellet 2.7 Dry Hop 0 days 38.5%
2.60 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Brett
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.78 g | 39.1 qt) 9.22 36.9  
Mash volume with grains (equipment estimates 11.04 g | 44.2 qt) 10.48 41.9  
Grain absorption losses -1.97 -7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

5/10/18: OG = 1.054
No chiller = slow cool down
5/11/18: After 14 hours, chilled to 69 degrees -- pitched yeast slurry of Wyeast Belgian Saison 3724, slurry of Omega Saisonstein, yeast cultured from Crooked Stave's Hop Savant All Brett IPA, and 3/5 pack of Wyeast Brett Brux.

5/20/18: SG: 1.009 Airlock no longer bubbling but bubbles still rising in beer.

5/21/18: ~1oz toasted Hungarian oak cubes added
5/23/18: Dregs from CS Vielle saison added
5/30/18: SG 1.003

7/1/18:
-SG 1.000
-pH 3.52 (this is when I realize that CS Vielle saison must have bacteria in it.)

8/3/18:
-FG 1.000, maybe a slight bit under (7%abv)
-pH 3.41

8/24/18:
-Best beer I've brewed

8/5/18:
-bottled
-dry hopped 1 gallon with 15g mosaic

8/9/18:
bottled remaining gallon

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  • Last Updated: 2018-08-24 22:38 UTC