Saxis Super Summer Saison - Beer Recipe - Brewer's Friend

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Saxis Super Summer Saison

192 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Modified from Northern Brewer Lemondrop Saison All Grain Kit
Calories: 192 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Sunday April 14th 2019
1.060
1.002
7.6%
31.6
6.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.84 lb Belgian - Pilsner8.84 lb Pilsner 37 1.6 71.6%
1.45 lb German - Pale Wheat1.45 lb Pale Wheat 39 1.5 11.7%
0.98 lb Belgian - Munich0.98 lb Munich 38 6 7.9%
0.74 lb Belgian - CaraMunich0.74 lb CaraMunich 33 50 6%
0.34 lb Corn Sugar - Dextrose0.34 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2.8%
12.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Horizon0.55 oz Horizon Hops Leaf/Whole 12.5 Boil 60 min 18 20%
1.10 oz Lemondrop1.1 oz Lemondrop Hops Leaf/Whole 6 Boil 10 min 6.26 40%
1.10 oz Lemondrop1.1 oz Lemondrop Hops Leaf/Whole 6 Whirlpool 0 min 7.32 40%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ward 20182703
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
5.1 gal Initial infusion Infusion -- 152 °F --
Amylase rest Temperature -- 152 °F 60 min
Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.1 20.4  
Mash volume with grains 6.07 24.3  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.66 g | 34.6 qt) 8.25 33  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 6.34 g | 25.4 qt) 6.75 27  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 6.71 26.8  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

All volumes are HOT volumes and no shrinkage calculations have been performed. 8.25 gallon boil size becomes a HOT 6.75 gallons in the kettle, after a boil-off of 1.5 gallons. All efficiencies are calculated hot. 6.75 gallons shrinks by 4% to become 6.48 gallons. 1 gallon is lost to hoses and chiller to become 5.48 gallons, which goes into the fermenter. With 0.5 gallons lost in the fermenter to yeast and trub, 5 gallons goes into the keg.

Chose RVA 261 (vs 262 which is a Wyeast 3711 equiv) because of personal correspondence with the company and this note at http://www.milkthefunk.com/wiki/Saccharomyces#RVA_Yeast_Labs.

Strike water infusion volume is 5.1 gallons. Sugar is a late addition, 10 minutes remaining in boil.

Average PPG (not including sugar) is 37 ptgal/lb. 37/46 = 80%. R = 1.7 x 2.09 = 3.55. e/(e+R) = 0.80/(0.80+3.55) = 18.3 Plato = 1.075 SG = expected maximum mash gravity.

12 lbs (ex. sugar) x 37 ppg x 0.88 + 0.31 lbs (sugar) x 46 = 404 points into the kettle. 404 / 8.25 = 1.049 pre-boil sg. (HOT). 8.25 gallons / 6.75 gallons 49 = 1.060 sg. 4% shrinkage = 4% increase in SG, SO... into the fermenter estimated gravity is 1.062.

0-minute hops addition means "add at flameout." (For hopping during whirlpool chilling.)

Chill wort to 80 degrees and pitch 1 vial of RVA 262 (Wyeast 3711 equivalent-Brasserie Thiriez,). Place temperature controller inside thermowell, set to 80. Use FermWrap.

https://www.themadfermentationist.com/2014/06/american-saison-reimagining-farmhouse.html

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  • Last Updated: 2019-04-27 22:18 UTC