Strong Saison - Parti-Gyle Style - Beer Recipe - Brewer's Friend

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Strong Saison - Parti-Gyle Style

257 calories 12 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Friday June 29th 2018
1.080
1.000
11.1%
31.1
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb Belgian - Pilsner8.8 lb Pilsner 37 1.6 58.2%
2.20 lb American - Munich - Dark 20L2.2 lb Munich - Dark 20L 33 20 14.5%
1.38 lb American - Rye1.38 lb Rye 38 3.5 9.1%
2.75 lb Corn Sugar - Dextrose2.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 18.2%
15.13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Azacca15 g Azacca Hops Pellet 15 First Wort 0 min 31.07 20.3%
39 g Mandarina Bavaria39 g Mandarina Bavaria Hops Pellet 9.9 Dry Hop 4 days 52.7%
20 g Azacca20 g Azacca Hops Pellet 15 Dry Hop 4 days 27%
74 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Fining Boil 5 min.
1 tbsp Orange Zest Flavor Bottling 0 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       CO2 Level: 2.5 Volumes
 
Target Water Profile
userwaterprofile-14494
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
8 gal Infusion -- 147 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.61 g | 34.5 qt) 8.55 34.2  
Mash volume with grains (equipment estimates 9.6 g | 38.4 qt) 9.54 38.2  
Grain absorption losses -1.55 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Recipe Inspiration:
www.greatfermentations.com/session-season-saison-recipe/
https://beerandbrewing.com/funkwerks-tropic-king-recipe/

WATER
Use 60% RO with 40% tap water (5G:3G)
Volume: Mash 6G, Sparge 2G - 1G loss to grain absorption - 1.25G loss to boiling/cooling - 0.25G loss to trub = 5G in fermenter

MASH
Volume: 6G
Strike 154; Mash 147 (60-90min)
Add 2g NaCl to mash to balance SO4:Cl ratio
Add 0.8g MgCl to mash
Add 5ml lactic acid to mash to target mash pH of 5.4

SPARGE
Dunk sparge 2G @170 (or room temp if not convenient)
Add 1.3ml/2G lactic acid to sparge

MASH #2
Consider second mash of grains in 3G of water

POST BOIL
Split 5G into 2 fermenters
#1 2G in 3G carboy (est OG 1.056 without sugar)
#2 3G in Fermonster and dilute with 2.5G Boiled and cooled water (est OG 1.031 without sugar)
?#3? Consider splitting off 2.5/3G of #2 into secondary if desired

FERMENTATION
Make a starter and split between both batches. Goal ~230Bil (#1 ~78 Bil #2 ~155Bil)
Add corn sugar after peak krausen dissolved in boiled water. Can adjust amount of sugar and water to meet gravity needs (approx 8 oz in #1, 12 oz in #2)
Dry hop #1 with 0.5 oz Mandarina 0.25 oz Azacca
Dry hop #2 with 1 oz Mandarina 0.5 oz Azacca
Consider adding 0.5oz orange zest and 0.25tsp chinese white pepper (or tincture of it) to #1
Consider adding 1 lb/G Mango puree/chunks (Preservative free) to #2

FG for #1 should fall around 1.009
FG for #2 should fall around 1.005

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  • Last Updated: 2018-08-26 04:57 UTC