Sorachi Ace Saison - Beer Recipe - Brewer's Friend

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Sorachi Ace Saison

191 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: blitz
Calories: 191 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Monday January 20th 2020
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OG: 1.062 FG: 1.007 ABV: 7.3% IBU: 36

1.063
1.008
7.2%
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4.0
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg The Swaen - Swaen Pilsner4.75 kg Swaen Pilsner 38 2 91.3%
450 g Corn Syrup450 g Corn Syrup - (late boil kettle addition) 37 0.5 8.7%
5.20 kg / ₩ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Sorachi Ace14 g Sorachi Ace Hops Pellet 11.1 Boil 60 min 22.75 8.3%
14 g Sorachi Ace14 g Sorachi Ace Hops Pellet 11.1 Boil 30 min 17.48 8.3%
56 g Sorachi Ace56 g Sorachi Ace Hops Pellet 11.1 Aroma 0 min 33.3%
84 g Sorachi Ace84 g Sorachi Ace Hops Pellet 11.1 Dry Hop 5 days 50%
168 g / ₩ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
₩ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 200.5 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
korea arisu
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 4 10 2 14 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion 67 °C 63 °C 60 min
Infusion 63 °C 77 °C 10 min
9 L Batch Sparge 80 °C 70 °C 20 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.1
Mash volume with grains 10.3
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 23.3 L) 25
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 26.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 32.2  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2021-07-21 03:34 UTC