SARA Cellarman Clone Recipe - Beer Recipe - Brewer's Friend

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SARA Cellarman Clone Recipe

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Maugel / Hanson (Inspired by Cellarman & Friends)
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Thursday June 20th 2019
1.059
1.010
6.3%
22.1
6.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pilsner9.5 lb Pilsner 37 1.6 75.6%
1.20 lb American - White Wheat1.2 lb White Wheat 40 2.8 9.5%
0.66 lb Flaked Oats0.66 lb Flaked Oats 33 2.2 5.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4%
0.21 lb German - Acidulated Malt0.21 lb Acidulated Malt 27 3.4 1.7%
12.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 8.95 16.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 15 min 6.22 16.7%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 4.46 16.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 5 min 2.5 16.7%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 16.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Dry Hop 7 days 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each French Oak Spiral Other Secondary 28 days
5 g Chalk Water Agt Sparge 1 hr.
1 g Calcium Chloride Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Sparge 1 hr.
 
Yeast
The Yeast Bay - Saison Blend
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med/Low
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med/Low
Optimum Temp:
70 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.7 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Denver (Platte & Moffat Avg'd 2020)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 11 42 37 71 148
Water salt additions to Denver City Water

Target water profile - Santa Cruz, CA (with modifications to encourage fermentation, accentuated a little bitterness, and add hardness)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Strike -- 113 °F 15 min
3 qt 203'F (boiling) Infusion -- 133 °F 10 min
4.3 qt 203'F (boiling) Infusion -- 150 °F 30 min
Starting Mash Thickness: 0.64 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.64 qt/lb 2.01 8  
Mash volume with grains 3.02 12.1  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 7.64 g | 30.5 qt) 6.81 27.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Lower IBUs (<10) if you want it more acidic, Higher IBUs (>18IBUs) for lower acidity. 18 IBUs or more to ensure final pH is >3.6 for restrained acidity.

Medium-toast French oak spiral for 3-5 weeks (to taste preference)

Pitched Yeast Bay cultures at 72 F and held for 12 hours, ramp up to 88 F over 7 days; approximately 2 weeks in primary
Pitched SARA Cellarman dregs (from starter) in secondary; approximately 4-6 months in secondary

Dreg Starter (for secondary fermentation)

  1. Refrigerate your bottle for one week.
  2. Open bottle or can and sanitize the lip with a flame. NOTE: You may also want to spray sanitizer on and around the cap before opening.
  3. Gently pour the beer into a glass, leaving the sediment (yeast) in the bottle.
  4. Swirl the sediment/yeast in the bottle and re-flame the lip.
  5. Pour sediment into a sanitized container.
  6. Grow your yeast using a stepped starter – start with 200mL of wort (1.020), then let ferment for three to five days or until fermentation noticeable. Then add an additional 800mL of wort (1.030) and let ferment an additional three to five days. Ramp up again if necessary.
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  • Last Updated: 2019-06-20 17:29 UTC