Monash BrewLab - Saison 006 - Beer Recipe - Brewer's Friend

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Monash BrewLab - Saison 006

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 62 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Murray Rudman / Zainasheff / Palmer
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday May 19th 2019
1.054
1.010
5.8%
17.4
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Weyermann - Pilsner9 kg Pilsner 36 1.5 75%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 6 8.3%
1 kg Bestmalz - Wheat Malt1 kg Wheat Malt 37 2.2 8.3%
0.50 kg Weyermann - Munich Dark 0.5 kg Munich Dark 37 10 4.2%
0.35 kg New Zealand - Aurora Malt0.35 kg Aurora Malt 37.2 29.44 2.9%
0.15 kg New Zealand - Shepherds Delight Malt0.15 kg Shepherds Delight Malt 36.5 152.28 1.3%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g East Kent Goldings80 g East Kent Goldings Hops Pellet 4 Boil 60 min 15.46 80%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4 Boil 15 min 1.92 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.83 each Whirlflock Fining Boil 15 min.
4 g Gypsum (calcium sulphate) Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 540 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.8 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
57 L Infusion -- 64 °C 90 min
15 L Sparge -- 78 °C 20 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.05 L. Suggest reducing initial water volume to 45.4 L and adding 17.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.72 L. Suggest reducing strike water volume to 37.48 L and adding 6.32 L sparge/top-off. 43.8
Strike water volume at mash thickness of 3.7 L/kg 43.8
Mash volume with grains 51.7
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 32.2 L) 31.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 63.1 L) 62
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 54
Going into fermentor 54
Total: 74.9  
Equipment Profile Used: System Default
 
Notes

Brewed on 28/6/2019
By Monash BrewLab

Brewers:
Scott Wordley
Binura Kulasinghe
Carson Yuan
Amy Cao
Khin Kyaw
Murray Rudman
Andrew Rodda

Yeast Starter:
2 x packets of WLP590 Yeast, both 150 days old.
Starter made with 2L and 206g DME for 24 hours, on stirplate at 21 deg.
Then split into 2 x 2L with same DME again added, both on stir plate.
Stir plates stopped 8 hours before pitching
Only a small amount of yeast observed settled to bottom, 5mm in 5L beaker.

Water:
4g of CaSO4 3g of CaCl2 3g of MgSO4
pH of water in kettle after these additions: 6.88

Mash:
Strike temp set to 69 deg C, for 57L and 12kg of malt at 21 deg for target mash in temp of 64 deg C.
Mash started at 9:40am
Mashing for 90 mins.
Iodine starch tests: after 60 mins all the starch is gone.
After 90 min mash gravity is 1.043

Sparge:
Wort temp 78 deg C.
Sparge water temp 80 deg C
15 L of sparge in 30 minutes.
First runnings were 1.044
Last runnings 1.026
Pre-Boil Wort gravity: 1.047
Estimated 80% brewhouse efficiency based on this gravity.

Boil:
100 deg C for 90 minutes
OG: 1.054 (Target 1.054)

Hops:
East Kent Goldings 4%, 80g @ 60 min
East Kent Goldings 4%, 20g @ 15 min
1 x Irish Moss tablet at 10 min

Chilling:
Pump left running during chilling
Start time: 2:34pm
Tap water at 18 deg passed directly to Braumeister cooling jacket until wort at 32 deg C.
Time taken: 3:08 = 32 mins
Tap water could not be passed through chiller coil in Ice block, as it was full of ice.
Cooled using tap water till 27 deg C and then splashed from BM tap into the fermenter.
Time taken: a few hours

Fermentation:
60L Fermenter, heat band and fridge
Started at 21 deg on Day 0: Friday 28/6/19 for 3 days.
Increased by 1 deg on Monday.

First OG read from Purple TILT = 1.053 compared to 1.054 OG from Refractometer.

Link to Tilt live data:
https://docs.google.com/a/student.monash.edu/spreadsheets/d/1TJVoVeQTfByHRMKIQcB8DqW5B82QF3FW_pNIsULmbws/edit


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  • Last Updated: 2019-06-28 07:23 UTC