New Zealand Saison - Beer Recipe - Brewer's Friend

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New Zealand Saison

193 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO
Hop Utilization: 98%
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: https://byo.com/recipe/nu-zuland-saison/
Created: Saturday February 22nd 2020
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2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop 7 days 22.2%
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Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
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Yeast
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72 - 82 °F
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No
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72 °F
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0.35 (M cells / ml / ° P) 101 B cells required
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Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Steeping 155 °F 148 °F 60 min
3.5 gal Sparge 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.98 g | 35.9 qt) 8.81 35.3  
Mash volume with grains (equipment estimates 9.98 g | 39.9 qt) 9.81 39.3  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.7 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.1 20.4  
Top off amount 0.15 0.6  
Volume into fermentor 5.25 21  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Based on BYO.com Nu Zealand Saison

OG = 1.062 FG = 1.007
IBU = 38 SRM = 3 ABV = 7.25% pre-wine (7.4-7.6% post-wine)

After boil, give the wort a long whirlpool stir and let settle for 30 minutes prior to chilling. After 30 minutes, chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter, aerate the wort with filtered air or pure O2, and pitch all yeast and bacteria

https://www.theyeastbay.com/brewers-yeast-products/saison-blend-i
https://www.homebrewohio.com/

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  • Last Updated: 2020-03-26 15:02 UTC