Hoppy Guava Saison - Beer Recipe - Brewer's Friend

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Hoppy Guava Saison

195 calories 34.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Humanity Brewing
Calories: 195 calories (Per 12oz)
Carbs: 34.5 g (Per 12oz)
Created: Friday May 17th 2019
1.056
1.034
2.9%
101.5
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 36.4%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 9.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
3 lb American - White Wheat3 lb White Wheat 40 2.8 27.3%
1 lb German - Spelt Malt1 lb Spelt Malt 37 2 9.1%
1 lb American - Rye1 lb Rye 38 3.5 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Horizon0.5 oz Horizon Hops Pellet 12.5 Boil 60 min 23.44 6.9%
3 oz Citra3 oz Citra Hops Pellet 13 Whirlpool at 170 °F 0 min 53.11 41.4%
1 oz Citra1 oz Citra Hops Pellet 13 Boil 10 min 17.67 13.8%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 13.8%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 13.8%
0.75 oz Pacific Jade0.75 oz Pacific Jade Hops Pellet 13 Boil 5 min 7.29 10.3%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
66 oz guava purée Flavor Primary 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
- WLP565 @ 48hrs or 1/2 fermentation
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 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-
40 10 5 40 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
step 1 Fly Sparge -- 120 °F 20 min
step 2 Fly Sparge -- 154 °F 40 min
mash out Fly Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.13 36.5  
Mash volume with grains 10.01 40  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.17 g | 20.7 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Estimated amount in fermentor 5.39 21.6  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Mill the wheat, spelt, and Rye first at finer crush than the rest of the malts.
(I milled mine too fine and it caused a stuck sparge be careful)
Don’t Mill the flaked oats
Mill Pilsner and Munich at regular size crush.
Added guava purée, pectic enzyme, dry hops, and WLP565 when 3724 stalled at 1.030. Slowly raised temp (about 1-2 degrees per day one in the morning one at night) until 90 degrees.
The final gravity is WRONG. Mine is currently fermenting and is at 1.011 and down going strongly as I increase temps. I’m currently at 80 going to 90 over next 5 days.

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  • Last Updated: 2019-05-29 12:10 UTC