023 - Saison Cury & Navet 2.0 - Beer Recipe - Brewer's Friend

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023 - Saison Cury & Navet 2.0

158 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BenD
Calories: 158 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Monday September 3rd 2018
1.052
1.009
5.6%
31.8
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 36.4%
2.50 kg American - Wheat2.5 kg Wheat 38 1.8 45.5%
0.50 kg American - Caramel / Crystal 30L0.5 kg Caramel / Crystal 30L 34 30 9.1%
0.50 kg American - Rye0.5 kg Rye 38 3.5 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g YCH - German Hallertau50 g YCH - German Hallertau Hops Pellet 4.1 Boil 60 min 23.37 50%
50 g YCH - German Hallertau50 g YCH - German Hallertau Hops Pellet 4.1 Boil 10 min 8.47 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Cury Spice Boil 10 min.
15 g Poivre noir Spice Boil 10 min.
10 g Masala Spice Boil 10 min.
100 g Navet Déshidraté Spice Boil 10 min.
15 g Sel Spice Boil 10 min.
3 g Piment de Caienne Spice Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Eau d'acqueduc de Carleton filtration au charbon.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Infusion -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 20.1 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 24
Going into fermentor 24
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Mash @ 64'C - - - > 63'C
PH: 5.6 - 5.7

Mash out @ 75'C

OG: 1.052
24L final 4 restant dans kettle (un gros mess d'épices)

Pas de starter (réhidratation seulement)
---------------------------------------------
Fermentation à 22'C pour 48h
24'C pour 2 semaines suivantes
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4 octobre:
Gravité 1.005 (pas dégazé) @24'C
Finale autour de 6.4% d'abv

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15 octobre: Embouteillage
180g dextrose dans 500ml pour 24L
Gravité finale avant dextrose: 1.005
Dégustation à l'embouteillage (temp. pièce): Sèche et épicée style pains d'épices avec une finale rutabaga poivré et piquant. La masala est dominant, ensuite le navet et bref, le piquant et poivre ensuite. L'amertume est balancée et aurait pu est plus prononcée pour couvrir le goût végétal du navet.

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Note finale dégustation avant concours:





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  • Last Updated: 2019-06-23 15:45 UTC