Fitzpatrick's Saison - Beer Recipe - Brewer's Friend

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Fitzpatrick's Saison

165 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Strong
Calories: 165 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Thursday May 31st 2018
1.055
1.004
6.6%
33.3
3.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Belgian - Pilsner4.8 kg Pilsner 37 1.6 78.2%
300 g United Kingdom - Golden Promise300 g Golden Promise 37 3 4.9%
175 g German - Rye175 g Rye 38 3.5 2.9%
450 g German - Wheat Malt450 g Wheat Malt 37 2 7.3%
160 g German - Munich Light160 g Munich Light 37 6 2.6%
250 g Rice Hulls250 g Rice Hulls 0 0 4.1%
6,135 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Nelson Sauvin22 g Nelson Sauvin Hops Pellet 12.5 Boil 60 min 30.78 33.8%
1 g Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops Leaf/Whole 0 Boil 15 min 1.5%
42 g Nelson Sauvin42 g Nelson Sauvin Hops Pellet 12.5 Boil 1 min 2.53 64.6%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3.50 g Tartaric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
3724
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 326 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
3g Gypsum
6g Cal Chloride
1g Tartaric Acid and ph was 5 (5.3 @ 66°C)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Infusion -- 68 °C 2 min
Turn off heat Infusion -- 67 °C 3 min
Round trip - mash mode Infusion -- 60 °C 3 min
Mash out Infusion -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.4
Mash volume with grains 22.5
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 21.5 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 37  
Equipment Profile Used: System Default
 
Notes

Brewed 30-6-18
Plan:
Round trip continuously variable mash - Start mash at 67°C, begin recirculating while allowing to cool naturally to 60°C. Once mash hits 60°C, begin slowly heating while recirculating. Stop at 77°C. Hold for 5 minutes and sparge.

Actual:
Started at 66°C and dropped to 64°C. Stirred mash then raised to 66°C and dropped to 60°C. Heated on mash mode back to 77°C. Process went for 1-1.5hrs

Pre-boil 1.040
Added 330g LDME and 150g Dextrose at 10 mins

OG 1.056
FG 1.006 (11-7-18)
6.6% ABV

2 x 3711 and 1 x 3724

Started fermentation at around 20°C. Started bubbling within 8hrs. Consistently raised temp up to 28°C over 4 days.

1.027 @ 3-7-18 Tasting great. Clean ferment and lovely aroma. Spicy flavour with a nice malt profile. Still very sweet but promising.

1.007 @ 7-7-18 Tasting very dry and a little tart, accentuating the bitterness.

Ph at 4.5

Cold crashed - 11-7-18
Bottled 28-7-18 tasting dry and very good, dryness exaggerating the bitterness and tartness a little.

Scored 38 BABBs Belgian mini comp. 23-8-18

25-8-18 Drinking very well. Just slightly too bitter. Could also benefit from a little more yeast character and malt character. Tartness faded after a few weeks.

1st Place in Belgian Ale category QABC September 2018 on 44 points



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  • Last Updated: 2018-09-20 23:32 UTC