The Last Season - Beer Recipe - Brewer's Friend

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The Last Season

142 calories 10.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
5.00 (1 Review)

Calories: 142 calories (Per 16oz)
Carbs: 10.5 g (Per 16oz)
Created: Tuesday April 9th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 37.5%
2.70 lb German - Pale Ale2.7 lb Pale Ale 39 2.3 33.8%
2 lb German - Rye2 lb Rye 38 3.5 25%
0.30 lb German - CaraFoam0.3 lb CaraFoam 37 1.8 3.8%
8 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz New Zealand Hops - Pacific Gem (14.3 AA) / 6 Ounces0.5 oz New Zealand Hops - Pacific Gem (14.3 AA) / 6 Ounces Hops Pellet 14.3 First Wort at 140 °F 30 min 24.23 8.3%
1 oz Cascade1 oz Cascade Hops Pellet 8 Whirlpool at 185 °F 30 min 4.36 16.7%
2 oz Crystal (3.7 AA) / 8.5 Ounces2 oz Crystal (3.7 AA) / 8.5 Ounces Hops Pellet 4 Whirlpool at 185 °F 30 min 4.36 33.3%
1 oz Spalt Select1 oz Spalt Select Hops Pellet 5 Whirlpool at 185 °F 30 min 2.72 16.7%
1.50 oz Crystal (3.7 AA) / 8.5 Ounces1.5 oz Crystal (3.7 AA) / 8.5 Ounces Hops Pellet 4 Dry Hop at 84 °F 5 days 25%
6 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1.40 g Epsom Salt Water Agt Mash 90 min.
6.50 g Gypsum Water Agt Mash 90 min.
0.60 ml Phosphoric acid Water Agt Mash 90 min.
0.70 g Table Salt Water Agt Mash 90 min.
14 g Cassia Powder Spice Boil 30 min.
1 g Whole Clove Spice Boil 30 min.
1 tsp Fermax / 0.8 Pounds Other Boil 15 min.
0.50 g Irish Moss Fining Boil 15 min.
0.25 ml Phosphoric acid Water Agt Sparge 30 min.
2 oz Dried Orange Peels Flavor Secondary 4 days
2 g Gelatin / 36 Grams Fining Secondary 2 days
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 171 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
3.75 gal Strike = 157 Infusion -- 150 °F 90 min
3.5 gal Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.9 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.9 qt/lb 3.8 15.2  
Mash volume with grains 4.44 17.8  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) 7.25 29  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Pitch 200ml slurry.

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  • Last Updated: 2019-07-18 08:01 UTC