#31. Saison (Berger) - Beer Recipe - Brewer's Friend

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#31. Saison (Berger)

134 calories 8.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)
Created: Sunday April 12th 2020
1.045
1.003
5.4%
37.3
5.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 2.77 88.9%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 3.31 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Target25 g Target Hops Pellet 11.5 Boil 60 min 32.95 37.9%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 15 min 2.84 15.2%
31 g East Kent Goldings31 g East Kent Goldings Hops Pellet 5 Boil 2 min 1.5 47%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.05 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.70 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
4.10 g Gypsum Water Agt Mash 1 hr.
3.40 g Gypsum Water Agt Sparge 1 hr.
3.71 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.5 L Infusion 69 °C 65 °C 75 min
Temperature 65 °C 72 °C 10 min
17 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18
Mash volume with grains 21
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 21.3 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 25
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Forrige ble gjæret på 22 grader og endte på 0.998. 6,17% ABV.
Øk til 24 grader. Beregn 4 uker gjæring.
Forrige ga 26,5 l. Kan koke hardere.

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  • Last Updated: 2020-06-23 13:21 UTC