Azacca Saison - Beer Recipe - Brewer's Friend

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Azacca Saison

161 calories 14.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 45 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 14.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Sunday March 31st 2019
1.053
1.010
5.7%
43.4
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.80 kg United Kingdom - Golden Promise0.8 kg Golden Promise 37 3 32%
0.80 kg United Kingdom - Maris Otter Pale0.8 kg Maris Otter Pale 38 3.75 32%
0.20 kg United Kingdom - Wheat0.2 kg Wheat 37 2 8%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 46 0.5 8%
0.50 kg Weyermann - German - Rye0.5 kg German - Rye 38 3.5 20%
2.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Azacca10 g Azacca Hops Leaf/Whole 12.5 Boil 30 min 18.37 6.3%
50 g Azacca50 g Azacca Hops Leaf/Whole 12.5 Whirlpool at 75 °C 30 min 25 31.3%
100 g Azacca100 g Azacca Hops Leaf/Whole 12.5 Dry Hop 3 days 62.5%
160 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 g Lactic acid Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Primary 0 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 164 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
17 L Infusion -- 64 °C 70 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.2 L) 17.6
Mash volume with grains (equipment estimates 21.7 L) 19.1
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.1 L) 14.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12.8
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 12.5
Total: 17.6  
Equipment Profile Used: System Default
"Azacca Saison" Saison beer recipe by Batrikki. BIAB, ABV 5.69%, IBU 43.37, SRM 4.57, Fermentables: (Golden Promise, Maris Otter Pale, Wheat, Corn Sugar - Dextrose, German - Rye) Hops: (Azacca) Other: (Lactic acid, Calcium Chloride, Gypsum, Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2019-04-28 06:55 UTC