Craisin Saison - Beer Recipe - Brewer's Friend

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Craisin Saison

196 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday October 1st 2018
1.060
1.010
6.6%
23.5
39.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pale Ale9.5 lb Pale Ale 39 2.3 74.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.9%
0.99 lb German - Carafa II0.99 lb Carafa II - (late boil kettle addition) 32 425 7.8%
0.47 lb American - Chocolate0.47 lb Chocolate - (late boil kettle addition) 29 350 3.7%
0.25 lb American - White Wheat0.25 lb White Wheat 40 2.8 2%
0.31 lb Corn Sugar - Dextrose0.31 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2.4%
0.18 lb Briess Carapils Copper Malt0.175 lb Briess Carapils Copper Malt 33 30 1.4%
12.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Australian Topaz0.45 oz Australian Topaz Hops Pellet 16.8 Boil 60 min 23.52 100%
0.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
90 g Craisins Flavor Primary 0 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med/Low
Optimum Temp:
70 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
6 gyp 1.5 eps 0.65 salt 3 calcchl
3.5722 g phos acid for 5.3 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Conversion Temperature -- 159 °F 60 min
Mash out Temperature -- 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.95 19.8  
Mash volume with grains 5.94 23.8  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 3.59 g | 14.4 qt) 3.34 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.74 g | 27 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

I cold-steeped the dark grains overnight, and added that dark wort to the boil. I caramelized the craisins in the oven at around 350ºF for 15-20 minutes, and added them right into the fermenter before adding the wort.

I bottle-conditioned this beer to 2.8 volumes in Belgian bottles.

I played safe with the yeast since it was the first time I was using it, so I fermented it in my basement at around 64ºF for around 10-12 days, then racked to secondary and let it sit for another 10 days. In my new version I let it rise to high 70's ºF to see how flavors develop.

Overall impression: Although it has all the characteristics of a saison, it was probably a little bit off the style. I would have liked the yeast were more expressive and dried out the beer even more (it ended at around 1.009-1.010). That's why in the new iteration I used pilsner malt and French saison yeast, which is supposed to attenuate even more. I also let fermentation temperature rise freely to the high 70's ºF. In the new version I used one pound of craisins.

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  • Last Updated: 2018-10-06 21:27 UTC