Zach's Cucumber Saison - Beer Recipe - Brewer's Friend

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Zach's Cucumber Saison

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zach Farrell
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday September 26th 2019
1.056
1.010
6.0%
16.3
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row 37 1.2 83.3%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 8.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 45 min 10.64 33.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 20 min 3.51 16.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 10 min 2.1 16.7%
1 oz Wakatu1 oz Wakatu Hops Pellet 8.4 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Mash 15 min.
5 each Cucumber Flavor Kegging 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.11 g | 20.5 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

5 large cucumbers. Peel, slice, freeze for two days. Then thaw, puree, strain, and add straight to keg. Ferment in low 70s.

Batch 1 November 19. Too cucumbery. Will try 2-3 in next batch

Batch 2 4/26/20. Mashed at 150-151. Pre-boil 1.040@100=1.046. Subbed Nelson-Sauvin for Wakatu. Color lighter than last time. Still kinda coppery.
OG = 1.055@78= 1.057
Still bubbling at 3 weeks. FG=1.002 @68 = 1.003. And still bubbling every 5-6 secs.
Went ahead and kegged with 3 cukes.

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  • Last Updated: 2020-06-09 15:59 UTC