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028 Saison Braggot

Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.15 liters
Post Boil Size: 18.14 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/recipe/diplomatic-mission-braggot/
Hop Utilization: 99%
Calories: 218 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)

Created: Saturday December 5th 2020

Original Gravity:

1.071

Final Gravity:

1.014

ABV (standard):

7.5%

IBU (tinseth):

21.5

SRM (morey):

8.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Honey2.5 kg Honey	35	2	46.8%
1.59 kg	Weyermann - Rye Malt1.588 kg Rye Malt	36	3.7	29.7%
1 kg	Weyermann - Pale Ale1 kg Pale Ale	39	2.3	18.7%
0.25 kg	Weyermann - Caramunich Type 30.25 kg Caramunich Type 3	34	57	4.7%
5.34 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Columbus7 g Columbus Hops	Pellet	15	Boil	60 min	12.62	50%
7 g	Columbus7 g Columbus Hops	Leaf/Whole	15	Boil	30 min	8.82	50%
14 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7 g	Columbus (Pellet) 7 g Columbus (Pellet) Hops	12.62	50%
7 g	Columbus (Leaf/Whole) 7 g Columbus (Leaf/Whole) Hops	8.82	50%
14 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
13.05 L	Strike	71 °C	67 °C	60 min
10 L	Sparge	76 °C	76 °C	10 min
Starting Mash Thickness: 4.6 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1.50 g	Gypsum	Water Agt	Sparge	1 hr.
1 ml	Phosphoric acid	Water Agt	Mash	1 hr.
2 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
We measured the Ph of the mash water and got around 5.3! This is much lower than I would have anticipated.
Mash Chemistry and Brewing Water Calculator

Notes

Brewed with Toffer Sat, 5.12.2020

Also added 1 tsp of yeast nutrient - the wine nutrient that I have. Should help the yeast with the honey.

2.35 (1.35 + 1.0 kg) of honey is about 1.6L of water, so we should be aiming for about 17.4 after the boil. This would suggest we need to start with about 22.5 or so.

In the end ended up with slighltly more than 19L and a specific gravity of 1.062. This is very close to what the original recipe predicted (around 1.061).

I'm trying to extract more sugars by slowly stirring the mash when I put the rinsing water in. I do think this is working.

Bottled 20.12, assumed 19L and 2.1 volumes of CO2, which is 103.4g of corn sugar. Used 95.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-12-21 07:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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