Summer Blackberry Saison - Beer Recipe - Brewer's Friend

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Summer Blackberry Saison

244 calories 21 g 0.5 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

Hop Utilization: 89%
Calories: 244 calories (Per 0.5L)
Carbs: 21 g (Per 0.5L)
Created: Tuesday July 30th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 57.1%
1 lb Weyermann - CARABELGE1 lb CARABELGE 34 13.6 7.1%
1 lb American - Rye1 lb Rye 38 3.5 7.1%
1 lb Blackberry1 lb Blackberry - (late boil kettle addition) 3.6 0 7.1%
3 lb Blackberry3 lb Blackberry 3.6 0 21.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 60 min 4.26 16.7%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 30 min 3.27 16.7%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 17 min 13.34 33.3%
0.50 oz Pacific Gem0.5 oz Pacific Gem Hops Pellet 15.4 Boil 5 min 5.81 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
2.80 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.04 psi       Temp: 40 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 16 9 70 75 144
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.49 gal Infusion -- 152 °F 60 min
5.24 gal Sparge -- 155 °F 15 min
Starting Mash Thickness: 1.44 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.44 qt/lb 3.6 14.4  
Mash volume with grains 4.4 17.6  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 6.44 g | 25.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.15 32.6
Equipment Profile Used: System Default
 
Notes

Mash at 67C for 1 hour. Boil for 60 minutes with pureed blackberries added at flame out, make sure to strain the puree through a strainer to prevent seeds from getting into the wort. Ferment at 18C for 3 days (Gravity around 1.012), add 3 lbs of blackberry increase ferment temperature to 23C to get saison spicyness.

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  • Last Updated: 2021-07-05 14:48 UTC