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Session

182 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.3 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday January 6th 2014
1.060
1.010
6.5%
24.5
5.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pale Ale3 kg Pale Ale 39 2.3 75.4%
0.56 kg Thomas Fawcett - Torrified Wheat0.56 kg Torrified Wheat 36 2 14.1%
0.34 kg Weyermann - Munich Type I0.34 kg Munich Type I 38 6 8.5%
0.08 kg Weyermann - Abbey Malt0.08 kg Abbey Malt 36.8 17 2%
3.98 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Leaf/Whole 7.7 Boil 60 min 24.48 38.5%
32 g East Kent Goldings32 g East Kent Goldings Hops Leaf/Whole 6.9 Boil 0 min 61.5%
52 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Sweet Orange Peel Spice Boil 5 min.
3 g Coriander Spice Boil 5 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 221 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Abisko, Sweden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 8 20 25 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.9 L Infusion -- 64 °C 75 min
9.6 L Fly Sparge -- 74 °C 45 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 13.9
Mash volume with grains 16.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 13.3 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.4 L) 19.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Going into fermentor 15
Total: 24.2  
Equipment Profile Used: System Default
 
Notes

Amount of spice decreased from 5g to 3g as there was a bitterness from the orange that was too obvious. Might consider increasing again if the bitterness mellows with bottle conditioning.

White Labs note that the beer might be sweet with this yeast and a different yeast can be pitched after 75% fermentation. My experience differs however, the last batch had an apparent attenuation of 86%.

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  • Last Updated: 2024-03-02 11:07 UTC