Neutral Saison - Beer Recipe - Brewer's Friend

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Neutral Saison

230 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 230 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Tuesday September 25th 2018
1.075
1.014
8.1%
32.8
7.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg American - Pale 2-Row5.8 kg Pale 2-Row 37 1.8 74.4%
1.40 kg American - Munich - Light 10L1.4 kg Munich - Light 10L 33 10 17.9%
350 g American - Wheat350 g Wheat 38 1.8 4.5%
250 g American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt) 33 1.8 3.2%
7.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Rakau20 g Rakau Hops Pellet 10.5 Boil 60 min 22.57 20%
25 g Rakau25 g Rakau Hops Pellet 10.5 Boil 10 min 10.23 25%
25 g Opal25 g Opal Hops Pellet 6.5 Boil 0 min 25%
30 g Rakau30 g Rakau Hops Pellet 10.5 Dry Hop 7 days 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrients Other Boil 10 min.
5 g Irish Moss Other Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 400 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.4
Mash volume with grains 28.5
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 13.4 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

BREWER’S NOTES

  • Pitch the yeast at 65°F (18°C) and ramp up the temperature to 75°F (24°C) over 48 hours.

    The brewery says, “Bursting with aromas of passion fruit, mango, and peach, our imperial saison is brewed using New Zealand Rakau hops. Combined with notes of pepper and ginger produced by our house yeast strain, Tropic King has a unique flavor that has gained it a loyal following. Serve at 50°F (10°C) in a tulip glass.” Gordon adds, “We account for whirlpool isomerization at the brewery, so homebrewers may want to increase the 60-minute bittering addition.”


    https://beerandbrewing.com/funkwerks-tropic-king-recipe/
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  • Last Updated: 2018-09-26 05:33 UTC