Spring 2020 saison - Beer Recipe - Brewer's Friend

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Spring 2020 saison

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.194 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Monday March 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 65.2%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 10.9%
0.50 kg American - Vienna0.5 kg Vienna 35 4 10.9%
0.20 kg American - Munich - Light 10L0.2 kg Munich - Light 10L 33 10 4.3%
0.40 kg German - Acidulated Malt0.4 kg Acidulated Malt 27 3.4 8.7%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 3.64 66.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 16.2 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Fruit Bomb Saison
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
22 - 27 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Wallonia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 L Strike 63 °C 63 °C 60 min
Temperature 63 °C 76 °C 15 min
20.9 L Sparge 76 °C 100 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 63 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains (equipment estimates 0.8 L) 16.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 2.8 L) 2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.1 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 5
Top off amount 16
Going into fermentor 21
Total: 16.5  
Equipment Profile Used: System Default
 
Notes

Added 6 tbsp phosphoric
.2 acid malt
2 tsp cacl

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  • Last Updated: 2020-03-16 17:16 UTC