Saisson with T-58 yeast - Beer Recipe - Brewer's Friend

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Saisson with T-58 yeast

165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 175 liters (ending kettle volume)
Pre Boil Size: 190 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Levin
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday October 21st 2019
1.054
1.011
5.6%
26.5
3.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 kg German - Pilsner33 kg Pilsner 38 1.6 88%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 2 9.3%
1 kg Munich Light1 kg Munich Light 37 6 2.7%
37.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Amarillo100 g Amarillo Hops Pellet 7.4 Boil at 100 °C 60 min 10.74 13.3%
150 g Styrian Fox150 g Styrian Fox Hops Pellet 3.8 Boil 60 min 8.27 20%
200 g Saaz200 g Saaz Hops Pellet 3.5 Boil 10 min 3.68 26.7%
100 g Styrian Bobek100 g Styrian Bobek Hops Pellet 5.3 Boil 10 min 2.79 13.3%
100 g Pacifica100 g Pacifica Hops Pellet 5.1 Boil 2 min 0.63 13.3%
100 g Saaz100 g Saaz Hops Pellet 3.5 Boil 2 min 0.43 13.3%
750 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22.50 g Gypsum Water Agt Mash 1 hr.
5.90 g Table Salt Water Agt Mash 1 hr.
10 g Magnesium Chloride Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 817 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Hainaut - Wallonia (farmhouse ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Hard water is common in Wallonia so if you have soft water add gypsum to create a water profile similar to the original locality of this style. Hard water will accentuate the dry finish and the bitterness of the beer. Probably Burton on Trent water profile will suit this style. But do not get too hung up about water chemistry!
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
90 L Infusion -- 64 °C 90 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 184.45 L. Suggest reducing initial water volume to 45.4 L and adding 139.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 114.75 L. Suggest reducing initial water volume to 20.65 L and adding 69.35 L sparge/top-off. 90
Strike water volume at mash thickness of 2.4 L/kg 90
Mash volume with grains 114.8
Grain absorption losses -37.5
Remaining sparge water volume 138.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 184.5 L) 190
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -3.8
Post boil volume (equipment estimates 180.6 L) 175
Estimated amount in fermentor 175
Total: 228.4  
Equipment Profile Used: System Default
"Saisson with T-58 yeast" Saison beer recipe by Levin. All Grain, ABV 5.63%, IBU 26.54, SRM 3.27, Fermentables: (Pilsner, Wheat Malt, Munich Light) Hops: (Amarillo, Styrian Fox, Saaz, Styrian Bobek, Pacifica) Other: (Gypsum, Table Salt, Magnesium Chloride, Baking Soda, Lactic acid)
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  • Last Updated: 2020-10-08 19:03 UTC