Saison des Pluies - Beer Recipe - Brewer's Friend

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Saison des Pluies

135 calories 9.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Wednesday May 8th 2019
1.045
1.005
5.2%
22.9
2.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pilsner2.5 kg Pilsner 36 1.5 35.7%
1 kg German - Pale Wheat1 kg Pale Wheat 39 1.5 14.3%
0.50 kg German - Rye0.5 kg Rye 38 3.5 7.1%
3 kg Plum3 kg Plum 4.95 0 42.9%
7 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barth-Haas - Endeavour15 g Endeavour Hops Pellet 9 Boil 60 min 15.65 42.9%
10 g Barth-Haas - Endeavour10 g Endeavour Hops Pellet 9 Boil 15 min 5.18 28.6%
10 g Barth-Haas - Endeavour10 g Endeavour Hops Pellet 9 Boil 5 min 2.08 28.6%
35 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
11 Grams
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
Yes
Fermentation Temp:
29 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 123 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
14 L Infusion 45 °C 45 °C 30 min
2 L Infusion 56 °C 56 °C 15 min
Infusion 67 °C 67 °C 60 min
4 L Infusion 72 °C 72 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.9 L) 22
Mash volume with grains (equipment estimates 29.5 L) 24.7
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 24.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Top off amount 3
Volume into fermentor 22
Total: 22  
Equipment Profile Used: System Default
 
Notes

3kg crushed ao-ume from the start of fermentation

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  • Last Updated: 2024-07-15 14:31 UTC