Olinda Herb Saison#2 - Beer Recipe - Brewer's Friend

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Olinda Herb Saison#2

156 calories 10.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 40 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Tuesday March 10th 2020
1.052
1.004
6.4%
48.8
4.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Bohemian Pilsner2.5 kg German - Bohemian Pilsner 38 1.9 43.1%
1.70 kg United Kingdom - Maris Otter Pale1.7 kg Maris Otter Pale 38 3.75 29.3%
0.50 kg New Zealand - Wheat Malt0.5 kg New Zealand - Wheat Malt 35.4 2.13 8.6%
0.60 kg German - Rye0.6 kg Rye 38 3.5 10.3%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 8.6%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27.37 g Warrior27.37 g Warrior Hops Pellet 16 Boil 25 min 30.62 26.3%
38.32 g Chinook38.32 g Chinook Hops Pellet 13 Boil 10 min 18.17 36.8%
38.32 g Chinook38.32 g Chinook Hops Pellet 13 Boil 0 min 36.8%
104.01 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.93 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.92 g Epsom Salt Water Agt Mash 1 hr.
10.95 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
High sulphate to cl.
Pre boiled the water. Added 0.2g sodium met. 2.5g lactic. 4g gypsum. 0.7g epsom. 1.8 g cacl2. Ph was close to 5.4. No sparge.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.7
Mash volume with grains 12.5
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 28.3 L) 27
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 29
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 26
Going into fermentor 26
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

CONSIDER DROPPING ABV TO 7%. TAKE 4 LITRES AND FERMENT WITH DIFFERENT SAISON YEAST PLUS INNOCULATE


Added for last 5min of boil - 4-5g each of homegrown sage, thyme and rosemary (to 10 litre batch)

Brewed and cooled on outside shelf of brewshed. Dust from road mitigated somewhat by covering top of kettle with wet (sanitized) towel.

Recovered 9.5 litres into plastic fermenter (had been sanitized with extra strong iodine after having starsan in it for a few weeks. Rinsed with starsan ... and left a lot of foam in fermenter before adding the wort and yeast). Used around 30 sec of pure o2. Cooled wort to around 25C - warm day here.

Kept in wardrobe (`18oC ambient). Rapid fermentation. Transferred after 6d to ferm chamber in brewshed to raise temp to 23oC for a few days to 'dry it out' ... now shows 93% attenuation! Aroma is great at start of crash cool ... flavour will benefit from sedimentation.

Put together a few comp bottles, after only 8d fermentation. Will likely get a lot of sediment over the two weeks whilst they wait (entered one into saison, other into herb beer).

All hops had been added to spider - utlization may not have been as high as shown (ie IBU may be much lower.

Note that I may have had some water leak from the hx into the boil kettle during chilling. Was v slow chill because of shallow volume (<half of the chiller was in the wort)

Tasted good after 2wks. Crash cooled over ~6h, down to ~10oC (rushed cos I needed the fridge for next batch, wee heavy; note that i also rushed this step because of O2 concerns ... I attempted to take a sample when, unknowningly, the fermenter had droped to negative pressure and sucked through some air through the outlet tap ... percolated through the wort). Added 49g belgian candi sugar to the fermenter aiming for 3.2vol CO2. Got around 15 bottles.

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  • Last Updated: 2021-01-24 13:46 UTC