Cranberry Sauson (4L) - Beer Recipe - Brewer's Friend

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Cranberry Sauson (4L)

223 calories 18.8 g 330 ml
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 30 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 4.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Joe
Calories: 223 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Saturday November 10th 2018
1.073
1.012
8.0%
0.0
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.55 kg Dry Malt Extract - Pilsen0.55 kg Dry Malt Extract - Pilsen 42 2 67.1%
0.15 kg Dry Malt Extract - Wheat0.15 kg Dry Malt Extract - Wheat 42 3 18.3%
120 g Cane Sugar120 g Cane Sugar - (late boil kettle addition) 46 0 14.6%
0.82 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Table Salt Water Agt Mash 1 hr.
0.20 g Baking Soda Water Agt Mash 1 min.
1 g Yeast Nutient Other Boil 5 days
350 ml Cranberry Juice Flavor Boil 10 min.
0.40 g Cardamom (1 seed) Spice Boil 5 min.
1 each Cinnamon Stick Spice Boil 5 min.
0.50 g Clove Spice Boil 5 min.
0.25 g Coriander (10 seeds) Spice Boil 5 min.
3 g Ginger (Fresh) Spice Boil 5 min.
0.25 g Grains of Paradise (10 seeds) Spice Boil 5 min.
10 g Fresh orange peel Flavor Boil 30 min.
10 g Fresh orange zest Flavor Boil 5 min.
0.50 kg Roasted Peeled Persimmons Flavor Secondary 14 min.
0.50 each Gelatin Fining Kegging 5 hr.
 
Yeast
RVA Yeast Labs - RVA 263 Ghost Ale
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
Medium
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Culligan
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 10 33 30 40 33
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 6.3 L) 4
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 6.8 L) 4.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.9
Post boil volume 4
Going into fermentor 4
Total: 4  
Equipment Profile Used: System Default
 
Notes
  • Built up a 500 mL starter from dregs of Fantome Forest Ghost Blonde.

  • Roast 1 kg (a little bit more than 1 kg to accommodate for evaporation) at 350 F in the oven for 30 minutes. Flip and roast 15 minutes longer. Cool, add 1 g pectin enzyme, puree, and freeze.

  • In 4.5 L water, add minerals, orange peel, and DME (cane sugar in recipe is estimate from persimmons). Boil until 4 L remains, add cinnamon sticks, roughly smashed spices, fresh ginger, orange zest, and yeast nutrient.

  • Chill to 64 F and pitch starter. Ferment at 66 F for three days and raise to between 75 F and 80 F for two weeks. Add persimmons after first 7 days.

  • Rack to secondary at 70 F for clarification for at least one week.

  • Cold crash for 1 day. Add gelatin, cold crash three days. Keg/bottle at 3 vol CO2.
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  • Public: Yup, Shared
  • Last Updated: 2018-11-11 00:22 UTC