Cherry Quaran-tini Saison - Beer Recipe - Brewer's Friend

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Cherry Quaran-tini Saison

176 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Jessman52
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday May 2nd 2020
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Orange Blossom Saison version 2

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OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 31

1.054
1.008
6.1%
31.8
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 84.6%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 3.8%
1 lb American - Vienna1 lb Vienna 35 4 7.7%
8 oz Candy Syrup - American - Candy Syrup - Belgian Candi Syrup - D-458 oz American - Candy Syrup - Belgian Candi Syrup - D-45 - (late boil kettle addition) 1.032 45 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Golding1 oz East Kent Golding Hops Pellet 4.7 Boil 60 min 19.06 57.1%
0.75 oz Sorachi Ace0.75 oz Sorachi Ace Hops Pellet 11.5 Aroma 10 min 12.68 42.9%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 1 hr.
1 tbsp Irish Moss Fining Boil 10 min.
4 oz Cherry Extract Flavor Bottling 0 min.
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
artesianwater.com/WQR/AWC2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88.4 5 32 52 71.6 63
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 158 °F 154 °F 60 min
4 gal Vorlauf 154 °F 154 °F 15 min
4.7 gal Strike 163 °F 152 °F 60 min
7 gal Fly Sparge 154 °F 148 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.63 g | 14.5 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Brew Code: NMPB050720

White Labs Be;gan –Style Saison Ale Yeast Blend WLP001 Lot# 127402 QC Cell count 2.0–2.8 e9 release date: Feb. 20, 2020:
https://www.yeastman.com/Login/Public/Report/PublicLabQCResult.aspx

Gypsum (calcium sulfate) add permanent hardness (calcium ions) to brewing water; 1 gram per gallon adds 62 ppm calcium, 147 ppm sulfate. (1 tsp. = 2 gm). Add: +18 Ca & +42 So to filtered tap water.

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  • Last Updated: 2020-05-28 12:16 UTC