Saison sorachi - Beer Recipe - Brewer's Friend

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Saison sorachi

159 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 69% (brew house)
Source: StevieG
Calories: 159 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Saturday October 13th 2018
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OG: 1.052 FG: 1.012 ABV: 5.3% IBU: 47

1.053
1.004
6.4%
45.8
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 67.4%
0.50 kg German - Vienna0.5 kg Vienna 37 4 11.2%
0.50 kg Dry Malt Extract - Wheat0.5 kg Dry Malt Extract - Wheat 42 3 11.2%
450 g Belgian Candi Sugar - Clear/Blond (0L)450 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.1%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Sorachi Ace15 g Sorachi Ace Hops Plug 14.7 Boil 60 min 28.99 15%
15 g Sorachi Ace15 g Sorachi Ace Hops Plug 11.1 Boil 30 min 16.82 15%
25 g Sorachi Ace25 g Sorachi Ace Hops Plug 14.7 Whirlpool at 75 °C 20 min 25%
45 g Sorachi Ace45 g Sorachi Ace Hops Plug 14.7 Dry Hop 5 days 45%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Saison (Palmer)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 125 125 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash in Infusion -- 67 °C 60 min
12 L Sparge Fly Sparge -- 75 °C 20 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 14
Mash volume with grains 16.3
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 15.7 L) 20.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.7 L) 30
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

ACTUAL OG was 1056 @ 17degC

Ended up with just under 20L in fermenter. 19/20C for first 3/4 days then ramped up to 25/26. Day 6 28C and for remainer. Continued bubbling 12 days post pitch

For priming used 145g of sugar boiled in 500ml water added to 18.5L fermentation volume to give approx 19.5L total
Actual FG 1008 at approx 25degC therefore 1010
Equals 6% ABV
SRM X

Second time with sorachi learnt from before, this yeast needs high temp. So started 22C and bubbled vigorously, as started to slow increased 5C to 27. Got down to 1004 with seperate tilt and hydrometer readings so that is 90% efficiency, what a yeast...

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  • Last Updated: 2020-11-26 19:11 UTC