Saison d'Hiver - Beer Recipe - Brewer's Friend

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Saison d'Hiver

224 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: AHA
Calories: 224 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday December 29th 2018
1.074
1.007
8.9%
38.1
35.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 67.8%
0.50 kg American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L 33 120 6.8%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 6.8%
0.25 kg German - Vienna0.25 kg Vienna 37 4 3.4%
0.25 kg German - Pale Wheat0.25 kg Pale Wheat 39 1.5 3.4%
0.30 kg German - Carafa III0.3 kg Carafa III 32 535 4.1%
0.22 kg Turbinado0.22 kg Turbinado - (late boil kettle addition) 44 10 3%
0.35 kg Belgian Candi Sugar - Amber/Brown (60L)0.35 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 4.7%
7.37 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 26.39 57.1%
16 g Styrian Goldings16 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 8.11 22.9%
14 g Saaz14 g Saaz Hops Pellet 3.5 Aroma 20 min 3.56 20%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp DAP Other Boil 15 min.
10 g Calcium Chloride Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 125g       CO2 Level: 2.3-2.4 Volumes
 
Target Water Profile
Seongbuk Profile (2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
10g gypsum, 5g epsom, 10g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike temp 71 Infusion -- 65 °C 60 min
10 L Batch sparge strike temp 81 Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains 24.9
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 16.6 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 26
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.8
Going into fermentor 20.8
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Mash in at 149°F (65°C) (1.25 quarts/lb strike water) and hold for 60 minutes.

Boil 90 minutes adding hops as indicated in the recipe.

Add turbinado and candi sugar for last five minutes of the boil. Add vanilla bean and cinnamon stick to the secondary and age one month.

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  • Last Updated: 2019-02-27 16:25 UTC