Brett Super Saison - Beer Recipe - Brewer's Friend

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Brett Super Saison

223 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 8.25 gallons (fermentor volume)
Pre Boil Size: 10.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Saturday September 22nd 2018
1.067
1.019
6.4%
43.0
4.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pilsner16 lb Pilsner 37 1.8 78%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 46 0.5 2.4%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 7.3%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 7.3%
1 lb Epiphany Wheat Malt1 lb Epiphany Wheat Malt 38 2 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hersbrucker4 oz Hersbrucker Hops Pellet 2.2 Boil 60 min 19.95 25%
4 oz Hersbrucker4 oz Hersbrucker Hops Pellet 2.2 Boil 30 min 15.33 25%
8 oz East Kent Goldings8 oz East Kent Goldings Hops Pellet 5 Boil 2 min 7.67 50%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
16.27 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Bootleg Biology - Funk Weapon #1
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Raleigh City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Infusion -- 152 °F 60 min
5.5 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 5.56 g | 22.3 qt) 5.96 23.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 10.35 g | 41.4 qt) 10.75 43  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume 8.25 33  
Going into fermentor 8.25 33  
Total: 13.46 53.9
Equipment Profile Used: System Default
 
Notes

Recipe based off the "Super Saison" Phil Markowski's recipe in Farmhouse Ales.

Pitched 1 package of Belgian Saison I Yeast immediately after chilling.
3 days later, created a starter for 1 package of Funk Weapon #1.
1600ml water at 1.040
Allowed to sit on stir plate for 5 days. (started to smell sour)
Chilled for 2 days, decanted off all but the last ~800ml or so.
Swirled and filled a small 8oz mason jar with slurry and pitched the remainder into the fermenter.
It was bubbling again after 12 hours and smelling super fruity after 2 or 3 days.
After 5 more days (about two weeks after brewing), I pitched the 0.5lbs of suger, boiled in about 2 cups of water and allowed to cool to room temperature.

Second brew
Epiphany foundation, Munich malz and wheat malt

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  • Last Updated: 2018-12-24 17:33 UTC