20191009-Tomato Basil Saison - Beer Recipe - Brewer's Friend

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20191009-Tomato Basil Saison

178 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Saturday October 5th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 41.7%
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 41.7%
0.50 kg German - Vienna0.5 kg Vienna 37 4 8.3%
0.50 kg Tomato0.5 kg Tomato - (late boil kettle addition) 1.25 0 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 17.83 33.3%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 20 min 3.44 16.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 20 min 4.91 16.7%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 3 min 0.71 16.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 3 min 1.01 16.7%
84 g / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
korea arisu
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
21 L Infusion 50 °C 50 °C 10 min
Infusion 63 °C 63 °C 60 min
10 L Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.3
Mash volume with grains 20.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16.8 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 26
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

바질 40g을 보일링 5분 남기고 투입
1차 발효후 드라이 호핑으로 토마토 500g 과 바질 80g을 투입

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  • Public: Yup, Shared
  • Last Updated: 2019-10-20 09:35 UTC