Cherry Saison - Beer Recipe - Brewer's Friend

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Cherry Saison

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 46 liters
Post Boil Size: 37 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Henning Prytz Poulsen
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Sunday November 24th 2019
1.051
1.009
5.5%
27.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Belgian - Pale Ale9 kg Pale Ale 38 3.4 75%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.3%
1 kg Cane Sugar1 kg Cane Sugar 46 0 8.3%
1 kg German - Munich Light1 kg Munich Light 37 6 8.3%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 15 Boil 90 min 16.82 17.2%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 7.25 41.4%
30 g Aurora30 g Aurora Hops Pellet 8 Boil 5 min 2.01 20.7%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 5 min 0.88 20.7%
145 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.28 L. Suggest reducing initial water volume to 45.4 L and adding 0.88 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains (equipment estimates 22.3 L) 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 24.6 L) 24.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 46.3 L) 46
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 37
Top off amount 18
Going into fermentor 55
Total: 57.3  
Equipment Profile Used: System Default
 
Notes

Added XXXX grams of boiled cherry pulp (fruit and stones) to secondary.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-24 20:16 UTC