View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Elliot (Sour Brett Saison)

Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Wednesday September 5th 2018

Original Gravity:

1.054

Final Gravity:

1.011

ABV (standard):

5.7%

IBU (tinseth):

31.9

SRM (morey):

5.8

Mash pH

5.3

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale 2-Row11 lb Pale 2-Row	37	1.8	69.8%
2 lb	American - Vienna2 lb Vienna	35	4	12.7%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	12.7%
0.75 lb	American - Caramel / Crystal 15L0.75 lb Caramel / Crystal 15L	35	15	4.8%
15.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Simcoe0.6 oz Simcoe Hops	Pellet	12.7	Boil	60 min	24.94	23.1%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	20 min	6.94	38.5%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Dry Hop	0 days		38.5%
2.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Simcoe (Pellet)	24.94	23.1%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	6.94	77%
2.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	153 °F	60 min

Yeast

Omega Yeast Labs - Saisonstein’s Monster OYL-500

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	74 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 151 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

St Louis + 1tsp CaCl

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
64	10	20	95	67	21
Mash Chemistry and Brewing Water Calculator

Notes

5/10/18: OG = 1.054
No chiller = slow cool down
5/11/18: After 14 hours, chilled to 69 degrees -- pitched yeast slurry of Wyeast Belgian Saison 3724, slurry of Omega Saisonstein, yeast cultured from Crooked Stave's Hop Savant All Brett IPA, and 3/5 pack of Wyeast Brett Brux.

5/20/18: SG: 1.009 Airlock no longer bubbling but bubbles still rising in beer.

5/21/18: ~1oz toasted Hungarian oak cubes added
5/23/18: Dregs from CS Vielle saison added
5/30/18: SG 1.003

7/1/18:
-SG 1.000
-pH 3.52 (this is when I realize that CS Vielle saison must have bacteria in it.)

8/3/18:
-FG 1.000, maybe a slight bit under (7%abv)
-pH 3.41

8/24/18:
-Best beer I've brewed

8/5/18:
-bottled
-dry hopped 1 gallon with 15g mosaic

8/9/18:
bottled remaining gallon

Last Updated and Sharing

302

Views

Brews

Public: Yup, Shared
Last Updated: 2018-10-09 03:46 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!