Hopped-Up French Saison - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hopped-Up French Saison

152 calories 13.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.2 liters
Post Boil Size: 22.2 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Wednesday November 14th 2018
1.050
1.009
5.4%
21.4
9.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 74.5%
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 25.5%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Topaz10 g Topaz Hops Pellet 15.9 Boil 20 min 11.89 10%
30 g Saaz30 g Saaz Hops Pellet 3.5 Aroma 10 min 4.7 30%
30 g Saaz30 g Saaz Hops Pellet 3.5 Whirlpool at 90 °C 0 min 4.77 30%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Dry Hop Day 3 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
40 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.9 L Sach Rest Temperature -- 64 °C 80 min
15 L Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 19.6 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 26.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.2 L) 22.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.1 L) 22
Total: 31.8  
Equipment Profile Used: System Default
"Hopped-Up French Saison" Saison beer recipe by AndrewB. All Grain, ABV 5.44%, IBU 21.37, SRM 9.01, Fermentables: (Pilsner, Wheat Malt) Hops: (Topaz, Saaz, East Kent Goldings) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
Last Updated and Sharing
 
342
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-28 05:52 UTC