Big Brew Saison - Beer Recipe - Brewer's Friend

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Big Brew Saison

9061 calories 748.3 g 19 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hawkbox
Calories: 9061 calories (Per 19L)
Carbs: 748.3 g (Per 19L)
Created: Sunday April 15th 2018
1.052
1.008
5.7%
34.1
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.42 kg American - Pale 2-Row3.42 kg Pale 2-Row 37 1.8 72%
0.95 kg Canadian - Pale Wheat0.95 kg Pale Wheat 36 2 20%
0.19 kg Canadian - Munich Light0.19 kg Munich Light 34 10 4%
0.19 kg Flaked Oats0.19 kg Flaked Oats 33 2.2 4%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Hallertau Blanc23 g Hallertau Blanc Hops Pellet 3.75 Boil 60 min 11.53 22.8%
23 g Hallertau Blanc23 g Hallertau Blanc Hops Pellet 3.75 Boil 30 min 8.86 22.8%
55 g Hallertau Blanc55 g Hallertau Blanc Hops Pellet 3.75 Boil 15 min 13.68 54.5%
101 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 338 B cells required
$ 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
PH strike water 5.0-5.3
Dough in PH 5.4-5.7
Final PH 5.2-5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 L Dough In Infusion -- 64.2 °C 9 min
16.3 L Batch Sparge Sparge -- 78.1 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains 17.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18.6 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Aim for
11.4 IBU at 60 minute
8.8 IBU at 30
13.5 IBU at 15

Modified from Alley Kat 2018 Big Brew Day recipe.
2300L batch down to 21L batch.

IBU = AAU x U x 10 / Vrecipe
11.43 = 11389 x .231 x 10 / 2300
9.0 = 11165 x .186 x 10 / 2300
12.4 = 26102 x .109 x 10 / 2300
Based on John Palmer's site
http://howtobrew.com/book/section-1/hops/hop-bittering-calculations

72% 2 row
20% Wheat
4% Munich
4% Flaked Oats

4.75kg

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  • Last Updated: 2018-05-29 22:02 UTC