Centennial Left-over Saison - Beer Recipe - Brewer's Friend

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Centennial Left-over Saison

148 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matias Piispanen
Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Wednesday January 9th 2019
1.049
1.007
5.5%
34.4
6.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg Finland - Vienna Malt0.9 kg Vienna Malt 36 3 15.3%
0.90 kg Finland - Wheat Malt0.9 kg Wheat Malt 38 2 15.3%
0.30 kg Cane Sugar0.3 kg Cane Sugar - (late boil kettle addition) 46 0 5.1%
0.30 kg Belgian - CaraMunich0.3 kg CaraMunich 33 50 5.1%
3.50 kg Bonsak Gårdsmalteri - Wallonia Farmhouse Malt3.5 kg Wallonia Farmhouse Malt 32.2 1.6 59.3%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Centennial25 g Centennial Hops Pellet 10 Boil 30 min 21.95 31.3%
30 g Centennial30 g Centennial Hops Pellet 10 Boil 10 min 12.43 37.5%
25 g Centennial25 g Centennial Hops Pellet 10 Boil 0 min 31.3%
80 g / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 152 B cells required
$ 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Mash in Temperature -- 55 °C 15 min
19 L Mashing Temperature -- 64 °C 60 min
19 L Mashing Temperature -- 71 °C 20 min
19 L Mash out Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains 20.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 20.6 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 30
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 36.5  
Equipment Profile Used: System Default
"Centennial Left-over Saison" Saison beer recipe by Matias Piispanen. All Grain, ABV 5.46%, IBU 34.38, SRM 6.41, Fermentables: (Vienna Malt, Wheat Malt, Cane Sugar, CaraMunich, Wallonia Farmhouse Malt) Hops: (Centennial)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-21 18:19 UTC