Tommys saison 40l - Beer Recipe - Brewer's Friend

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Tommys saison 40l

167 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Thursday February 14th 2019
1.055
1.009
6.0%
27.4
5.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.73 kg Belgian - Pilsner8.73 kg Pilsner 37 1.6 86.5%
0.27 kg Weyermann - CaraBelge0.27 kg CaraBelge 33 13.6 2.7%
0.27 kg German - CaraMunich I0.27 kg CaraMunich I 34 39 2.7%
0.41 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)0.41 kg Belgian Candi Syrup - Golden (5L) 32 5 4.1%
0.41 kg Candi Syrup - Belgian Candi Syrup - Blanc0.41 kg Belgian Candi Syrup - Blanc 42 0 4.1%
10.09 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Styrian Goldings100 g Styrian Goldings Hops Leaf/Whole 3.2 Boil 60 min 19.2 50%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Boil 15 min 8.22 30%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Hopback 0 min 20%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
27.27 g Orange peel (bitter) Spice Boil 15 min.
1.82 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 407 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.7 L Protein rest Infusion -- 55 °C 15 min
Infusion -- 67 °C 90 min
mash out Infusion -- 76 °C 20 min
11 L sparge Sparge -- 76 °C 20 min
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.55 L. Suggest reducing initial water volume to 45.4 L and adding 4.15 L sparge/top-off.  
Strike water volume at mash thickness of 3.3 L/kg 30.6
Mash volume with grains 36.7
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 28.6 L) 27
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 49.6 L) 48
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 40.2
Hops absorption losses (hopback) -0.2
Going into fermentor 40
Total: 57.6  
Equipment Profile Used: System Default
 
Notes

Hop aa values changed to year 2015 paggage values!!
FG was 1.006 when bottling after 4 weeks.


BJCP 36 at 2017 national competition.

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  • Last Updated: 2019-02-26 21:47 UTC