Saison in the Sun with Apricots - Beer Recipe - Brewer's Friend

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Saison in the Sun with Apricots

209 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Monday June 25th 2018
1.064
1.010
7.1%
28.2
3.6
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 66.7%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 6.7%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.7%
1.50 lb Apricot (dried)1.5 lb Apricot (dried) 17.9 0 20%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Nelson Sauvin6 g Nelson Sauvin Hops Pellet 12.5 Boil 60 min 17.91 13.3%
4 g Nelson Sauvin4 g Nelson Sauvin Hops Pellet 12.5 Boil 15 min 5.92 8.9%
8 g Nelson Sauvin8 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 5 min 4.33 17.8%
17 g Nelson Sauvin17 g Nelson Sauvin Hops Pellet 12.5 Aroma 0 min 37.8%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 10 days 22.2%
45 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Abbotsford, BC (Marshall 1)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Temperature -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.29 g | 21.2 qt) 5.24 21  
Mash volume with grains (equipment estimates 5.73 g | 22.9 qt) 5.68 22.7  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.24 21
Equipment Profile Used: System Default
 
Notes

At the end I split the batch into 6g and 1g. Dry hopping the 6g and adding probiotics to the 1g just to see if it would do anything.

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  • Last Updated: 2018-11-23 02:20 UTC