Sour/Bretty/Hoppy Saison by Francois Bernier - Beer Recipe - Brewer's Friend

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Sour/Bretty/Hoppy Saison by Francois Bernier

196 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 76% (brew house)
Source: sofroglo
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday December 31st 2018
1.060
1.009
6.6%
72.9
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.60 lb Bohemian Pilsner (DE)7.6 lb Bohemian Pilsner (DE) 37.7 1 66.2%
2.20 lb Rye (DE)2.2 lb Rye (DE) 37.7 3 19.2%
1.10 lb Flaked Oats1.1 lb Flaked Oats 32.8 2 9.6%
7 oz Sucrose (Table Sugar)7 oz Sucrose (Table Sugar) 45.7 0 3.8%
2.40 oz Biscuit (BE)2.4 oz Biscuit (BE) 34.8 23 1.3%
11.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.88 oz Columbus (US)0.88 oz Columbus (US) Hops Pellet 15.2 First Wort 90 min 52.65 14.3%
1.76 oz Wai-iti (NZ)1.76 oz Wai-iti (NZ) Hops Pellet 4.1 Dry Hop 4 days 28.6%
1.76 oz Mosaic™ (US)1.76 oz Mosaic™ (US) Hops Pellet 12.8 Dry Hop 4 days 28.6%
0.88 oz Wai-iti (NZ)0.88 oz Wai-iti (NZ) Hops Pellet 4.1 Whirlpool 15 min 4.91 14.3%
0.88 oz Mosaic™ (US)0.88 oz Mosaic™ (US) Hops Pellet 12.8 Whirlpool 15 min 15.34 14.3%
6.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 oz White Wine Soaked French Oak Cubes (Light Toast) Flavor Secondary 84 days
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.94 23.8  
Grain absorption losses -1.44 -5.7  
Remaining sparge water volume 3.76 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.57 22.3  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Going into fermentor 5.5 22  
Total: 8.79 35.1
Equipment Profile Used: System Default
 
Notes

Brett strains used in this recipe:
White Labs Brett Brux WLP650
White Labs Brett Claussenii WLP645



1- Sour wort with probiotics (went with Plantarum).

2- Ferment with Saison yeast.

3- Pitch brett + Oak Cubes. I went with dregs from http://www.ratebeer.com/beer/les-trois-mousquetaires-hors-serie-saison-brett/251922/ and a few others.

4- After around 3-4 months, make a big dry hop.

5- Keg and/or bottle.

Real FG was 1.000 which makes and real ABV was more ~7%

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  • Last Updated: 2019-01-01 23:55 UTC