Basil Saison DH - Beer Recipe - Brewer's Friend

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Basil Saison DH

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Lim Sung Hyun
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday August 6th 2019
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French Saison

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OG: 1.053 FG: 1.006 ABV: 6.3% IBU: 23

1.060
1.011
6.3%
23.6
6.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pilsner5 kg Pilsner 36 1.5 80.6%
0.50 kg Briess - Aromatic Munich Malt 20L0.5 kg Aromatic Munich Malt 20L 35.4 20 8.1%
0.40 kg Weyermann - Pale Wheat0.4 kg Pale Wheat 36 2 6.5%
0.30 kg Weyermann - Acidulated0.3 kg Acidulated 27 3.4 4.8%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 11.1 Boil 60 min 14.61 8.9%
18 g Sorachi Ace18 g Sorachi Ace Hops Pellet 11.1 Whirlpool at 80 °C 10 min 3 16.1%
28 g Ekuanot28 g Ekuanot Hops Pellet 14.25 Whirlpool at 80 °C 10 min 5.99 25%
28 g Sorachi Ace28 g Sorachi Ace Hops Pellet 11.1 Dry Hop 3 days 25%
28 g Ekuanot28 g Ekuanot Hops Pellet 14.25 Dry Hop 3 days 25%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
100 g dried basil Spice Whirlpool 10 min.
100 g dried basil Spice Secondary 3 days
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
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
20 L Infusion 73 °C 67 °C 60 min
12 L Sparge 70 °C 70 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.2
Mash volume with grains (equipment estimates 23.1 L) 23.3
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 13.6 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 20
Total: 33.1  
Equipment Profile Used: System Default
"Basil Saison DH" Saison beer recipe by Lim Sung Hyun. All Grain, ABV 6.34%, IBU 23.59, SRM 6.25, Fermentables: (Pilsner, Aromatic Munich Malt 20L, Pale Wheat, Acidulated) Hops: (Sorachi Ace, Ekuanot) Other: (Whirlfloc, dried basil, Irish Moss)
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  • Last Updated: 2020-01-18 08:09 UTC