Raspberry Saison - Beer Recipe - Brewer's Friend

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Raspberry Saison

159 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Tuesday January 7th 2020
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Hoppy Saison 2020

by KimJohnsen

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 31

1.053
1.006
6.1%
27.5
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg New Zealand - Pilsner Malt4.2 kg Pilsner Malt 37.3 1.93 81.6%
500 g New Zealand - Wheat Malt500 g Wheat Malt 35.4 2.13 9.7%
300 g New Zealand - Vienna Malt300 g Vienna Malt 39.1 3.45 5.8%
150 g Weyermann - Acidulated150 g Acidulated 27 3.4 2.9%
5,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Saaz60 g Saaz Hops Pellet 3.5 Boil 60 min 27.48 80%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 0 min 20%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2 kg Frozen Raspberry Puree Other Boil 5 min.
 
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:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 151.2 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 20 35 110 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Strike 73 °C 67 °C 60 min
15.5 L Sparge 24 °C 24 °C --
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.2
Mash volume with grains 19.6
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 17 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Frozen Raspberries are pureed then added to a mesh bag at the end of the boil.

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  • Last Updated: 2020-04-13 08:48 UTC