Mojito Saison - Beer Recipe - Brewer's Friend

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Mojito Saison

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TB
Rating:
4.00 (1 Review)

Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday May 17th 2018
1.047
1.008
5.1%
34.9
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 90%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 50 min 26.43 25%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 20 min 8.42 12.5%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 0 min 12.5%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop 7 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 each Wild Mint Sprigs 8 inches Herb Boil 1 hr.
8 each Wild Mint Sprigs 8 inches Herb Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.33 gal Infusion -- 150 °F 60 min
6.33 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.33 13.3  
Mash volume with grains 4.13 16.5  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.25 g | 21 qt) 5.68 22.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

-Start fermentation at 68 degrees.
-Day 1 Raise to 70 degrees
-Day 2 Raise to 72 degrees
-Day 3 Raise to 74 degrees
-Day 4 Raise to 76 degrees
-Day 5 Raise to 78 degrees
-Day 6 Raise to 80 degrees
-Day 7 Raise to 82 degrees
-Day 8 Raise to 84 degrees
-Hold at 84 until Day 14

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  • Last Updated: 2018-07-11 19:26 UTC