Ginger Apricot Saison - Beer Recipe - Brewer's Friend

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Ginger Apricot Saison

187 calories 11.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Wednesday May 15th 2019
1.058
1.004
7.1%
55.7
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.33 lb American - Pilsner6.33 lb Pilsner 37 1.8 78.2%
0.53 lb American - White Wheat0.53 lb White Wheat 40 2.8 6.6%
0.35 lb Belgian - Cara 45L0.35 lb Cara 45L 34 42 4.3%
0.18 lb Belgian - Aromatic0.18 lb Aromatic 33 38 2.2%
0.70 lb Belgian Candi Sugar - Clear/Blond (0L)0.7 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.7%
8.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Sorachi Ace0.4 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 25.05 16.7%
0.40 oz Sorachi Ace0.4 oz Sorachi Ace Hops Pellet 11.1 Boil 15 min 12.43 16.7%
0.80 oz Sorachi Ace0.8 oz Sorachi Ace Hops Pellet 11.1 Boil 10 min 18.17 33.3%
0.80 oz Sorachi Ace0.8 oz Sorachi Ace Hops Pellet 11.1 Boil 0 min 33.3%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Crystallized Ginger Flavor Boil 0 min.
49 oz Apricot Puree Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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 gal Infusion -- 120 °F 10 min
Temperature -- 150 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.71 g | 26.8 qt) 8.62 34.5  
Mash volume with grains (equipment estimates 7.3 g | 29.2 qt) 9.21 36.8  
Grain absorption losses -0.92 -3.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 5.59 g | 22.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 8.62 34.5
Equipment Profile Used: System Default
"Ginger Apricot Saison" Saison beer recipe by Chris Elston. BIAB, ABV 7.08%, IBU 55.65, SRM 6.53, Fermentables: (Pilsner, White Wheat, Cara 45L, Aromatic, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Sorachi Ace) Other: (Crystallized Ginger, Apricot Puree)
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  • Public: Yup, Shared
  • Last Updated: 2019-05-16 12:23 UTC