Pink Peppercorn Saison - Beer Recipe - Brewer's Friend

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Pink Peppercorn Saison

216 calories 17.6 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: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: D&D@Dragonfly
Calories: 216 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday May 20th 2018
1.066
1.010
7.3%
37.2
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 85.7%
1 lb American - Rye1 lb Rye 38 3.5 7.1%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.6%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 28.28 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 20 min 8.96 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirfloc Tablet Fining Boil 15 min.
1 oz Pink Peppercorn -crushed Spice Boil 20 min.
3 tbsp pink peppercorn whole Spice Secondary 7 days
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 252 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-
80 5 25 75 80 100
Target Water profile is optional, adjust water to your taste with minerals. If you are using tap water then ensure it is treated with Campden to remove Chlorine and Chloramine.

Target a Mash pH of 5.2-5.4. You can use acidulated malt or lactic acid to adjust the mash pH. If using Reverse Osmosis water this would require 6-8 grams of 88% lactic acid added to the mash or 0.5 lb of acidulated malt in the malt bill.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Sacc Conversion Rest Infusion -- 150 °F 60 min
3.4 gal Mash out / Sparge Sparge -- 172 °F 30 min
Starting Mash Thickness: 2.59 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2.59 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.5 g). Reduce mash thickness to 2.42 qt/lb or increase pre-boil volume to 7.07 g.    
Strike water volume at mash thickness of 2.59 qt/lb 9.07 36.3  
Mash volume with grains 10.19 40.7  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
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: 8.5 34
Equipment Profile Used: System Default
 
Notes

Add 3g of Gypsum and 2g of Calcium Chloride in Strike water.

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  • Last Updated: 2018-05-20 23:13 UTC