Battre L’oie Saison (All-Grain) - Beer Recipe - Brewer's Friend

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Battre L’oie Saison (All-Grain)

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: American Homebrewers Association
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday June 21st 2018
1.048
1.012
4.7%
38.4
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb American - Pilsner6.6 lb Pilsner 37 1.8 75%
1.10 lb American - Vienna1.1 lb Vienna 35 4 12.5%
1.10 lb American - CaraCrystal Wheat Malt1.1 lb CaraCrystal Wheat Malt 34 55 12.5%
8.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 19.7 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 15 min 18.68 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 lb Sugar Other Boil 1 hr.
0.75 tsp Irish moss Other Boil 45 min.
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 40 130 135 220
Ca: 75–125
Mg: 10
Total alkalinity: 0–50
SO4: 100–150
Cl: 100–150
RA: −100–0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.3 13.2  
Mash volume with grains 4 16  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.35 33.4
Equipment Profile Used: System Default
 
Notes


Battre L’oie Saison is one of three Big Brew 2017 official homebrew recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage. You can also view the extract version of this homebrew recipe.

The following is an excerpt from John Palmer’s newly updated book How to Brew:

“The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.”



Ingredients
For 5 gallons (18.93 L)

Fermentables
6.6 lb. (3 kg) Pilsner malt
1.1 lb. (0.5 kg) Vienna malt
1.1 lb. (0.5 kg) wheat malt
1.1 lb. (0.5 kg) white table sugar, added at flame-out
Hops
1.0 oz. (28 g) Aramis* pellet hops, 7% a.a. (60 min.)
1.0 oz. (28 g) Barbe Rouge* pellet hops, 8.5% a.a. (steep for 15 min. after flame-out)
Suggested Aramis hop substitutions: Willamette, Challenger
**Suggested Barbe Rouge hop substitutions: Amarillo, Citra, Centennial

Yeast - Belgian saison yeast with sufficient yeast starter (200 billion cells)

Misc.
0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)

Specifications

Original Gravity: 1.049 (12.2 P)
Final Gravity: 1.007 (1.8 P)
ABV: 5.6%
IBU: 27
SRM: 3
Boil Time: 60 minutes
Pre-boil Volume: 7 gal (26.5 L)
Pre-boil Gravity: 1.045 (11.2* P)


Directions

Mash grains at 153° F (67° C) for 60 minutes.

Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L).

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.

Chill wort to 62° F (17° C) and pitch yeast.

Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).

Rack to secondary fermenter and age for 10–14 days at 65° F (18° C).

Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

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  • Last Updated: 2018-06-21 18:58 UTC