Bells of St Clements Saison 2 - Beer Recipe - Brewer's Friend

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Bells of St Clements Saison 2

147 calories 10.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 14.9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brown Mule Brewing
Calories: 147 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Sunday February 17th 2019
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OG: 1.052 FG: 1.010 ABV: 5.4% IBU: 26

1.049
1.005
5.9%
22.3
4.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg United Kingdom - Maris Otter Pale1.2 kg Maris Otter Pale 38 3.75 37.3%
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 31.1%
0.65 kg Belgian - Wheat0.65 kg Wheat 38 1.8 20.2%
0.22 kg Flaked Wheat0.22 kg Flaked Wheat 34 2 6.8%
0.15 kg Corn Sugar - Dextrose0.15 kg Corn Sugar - Dextrose 42 0.5 4.7%
3.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Tettnanger4 g Tettnanger Hops Pellet 4 Boil at 100 °C 60 min 2.99 6.3%
10 g Lemondrop10 g Lemondrop Hops Pellet 5.2 Boil at 100 °C 10 min 3.52 15.6%
10 g Lemondrop10 g Lemondrop Hops Pellet 5.2 Boil at 100 °C 5 min 1.93 15.6%
40 g Lemondrop40 g Lemondrop Hops Pellet 5.2 Whirlpool at 90 °C 0 min 13.87 62.5%
64 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
3.20 g Lactic acid Water Agt Mash 1 hr.
7 g Coriander Herb Boil 5 min.
15 g orange zest Flavor Secondary 5 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
2 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 95.3 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
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
10 L Infusion -- 64 °C 60 min
12.5 L 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 9.2
Mash volume with grains (equipment estimates 10.9 L) 11.2
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 18.2 L) 13.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 23.6 L) 19
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.9
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.3
Going into fermentor 15
Total: 22.9  
Equipment Profile Used: System Default
 
Notes

Last time did not get the mash right. Use iodine test this time to check if it is complete. If not mash for longer. Also check the temp more accurately - the brew kit can be out by +3C

OG before fermentation was 1.050, FG was 1.004.

Fermentation temperature set to rise from 20C to about 30C over 10days. (hot summer in WA)

Soaked orange peel (from 2 oranges) in 200ml of vodka for a week.

Bottled on 9 March 2019

Delicious - great summer time beer

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  • Last Updated: 2019-10-29 05:15 UTC