Coffee Saison - Beer Recipe - Brewer's Friend

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Coffee Saison

143 calories 12.7 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Friday December 6th 2019
1.044
1.008
4.8%
21.3
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 67.9%
1.40 lb American - Red Wheat1.4 lb Red Wheat 38 2.5 15.8%
1 lb American - Vienna1 lb Vienna 35 4 11.3%
5 oz Canadian - Honey Malt5 oz Honey Malt 37 25 3.5%
2 oz American - Aromatic Malt2 oz Aromatic Malt 35 20 1.4%
8.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 21.26 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 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) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Charlotte, NC Homebrewing
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
8.83 gal Infusion -- 148 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.93 g | 35.7 qt) 8.85 35.4  
Mash volume with grains (equipment estimates 9.64 g | 38.6 qt) 9.56 38.2  
Grain absorption losses -1.1 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Volume into fermentor 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

Mash at 148°F (64°C) for 75 minutes, then sparge at 168°F (76°C). Boil for 90 minutes, following the hops schedule. Cool, oxygenate, and pitch the yeast.

Ferment in the primary for 1 day at 72°F (22°C) and then let the fermentation temperature free rise to 78°F (26°C). At terminal gravity, rack to a secondary and cold crash if possible to clarify. Blend in cold-brewed coffee before bottling or kegging.

To prepare the coffee: Brew 8 oz (227 g) of medium-ground coffee (preferably an Ethiopian sun-dried or your favorite fruit-forward, light-roasted coffee) using about 45 fl oz (1.3 l) of cold water. Allow to brew for 8−16 hours. Filter out the grounds.

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  • Public: Yup, Shared
  • Last Updated: 2019-12-09 14:16 UTC