Saison - Anchorage Brewing Love Buzz Saison - Beer Recipe - Brewer's Friend

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Saison - Anchorage Brewing Love Buzz Saison

212 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://embracethefunk.com/2012/03/09/gabe-fletcher
Calories: 212 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday December 19th 2013
15.6 °P
4.2 °P
6.2%
46.7
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb German - Pilsner11.75 lb Pilsner 38 1.6 88.7%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 5.7%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.7%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Apollo0.5 oz Apollo Hops Leaf/Whole 20 Boil 90 min 34.37 13.3%
0.25 oz Apollo0.25 oz Apollo Hops Leaf/Whole 20 Boil 30 min 12.35 6.7%
3 oz Citra3 oz Citra Hops Leaf/Whole 11 Dry Hop 20 days 80%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Black Pepper Spice Boil 10 min.
3.50 g Fresh Orange Peel Spice Boil 10 min.
3.50 g Rose Hip Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
Brett Brux
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 6.5oz       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Single Infusion Mash Infusion -- 152 °F 30 min
20 qt Sparge Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.31 17.2  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 7.4 29.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.2
Equipment Profile Used: System Default
 
Notes
  • Ferment with Wyeast 3544 Belgian Ardennes @ 78 F
  • Transfer to French Oak Pinot Noir barrels after primary Fermentation
  • Add Brett Brux and let ferment again for 6 to 8 months warm.
  • Dryhop in barrel for 20 days (at the end of 6 to 8 months aging) with Citra – 85 grams per 5 gallons on beer.
  • Blend barrels and bottle condition with wine yeast. 1 month in the bottle warm conditioning.


    30 Minute mash allows some leftover complex starches for the brett to consume.

    Anticipated FG after Brett is 1.003

    Serve in tulip, carb high
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  • Last Updated: 2014-10-24 19:54 UTC