Belgian saison winter 2018 - Beer Recipe - Brewer's Friend

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Belgian saison winter 2018

178 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Tuesday November 20th 2018
1.059
1.006
6.9%
24.2
4.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 1.6 76.9%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 9.6%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 6.7%
0.25 kg American - Munich - Light 10L0.25 kg Munich - Light 10L 33 10 4.8%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.9%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Nugget0.3 oz Nugget Hops Pellet 14.7 Boil 60 min 16.03 3.6%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 8.15 36.2%
3.24 oz Hallertau Mittelfruh3.24 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 14 days 39.1%
1.75 oz Nugget1.75 oz Nugget Hops Pellet 14.7 Dry Hop 14 days 21.1%
8.29 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium-low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wallonia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.1 L Infusion -- 69 °C 60 min
Temperature -- 76 °C 10 min
19.2 L Sparge -- 100 °C 5 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.1
Mash volume with grains 19.6
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 17.1 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Added 50g american oak chips (in muslin), dryhops (not in bag)and 25 g crushed juniper berry (not in bag) on day 6 of fermentation. Temp was 21.8c.
Rest for two weeks.

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  • Last Updated: 2018-12-09 04:43 UTC