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Saison sorachi

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 69% (brew house)
Source: StevieG
Calories: 159 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)

Created: Saturday October 13th 2018

Saisons in the Sun simcoe

by Don Mills

OG: 1.052 FG: 1.012 ABV: 5.3% IBU: 47

Original Gravity:

1.053

Final Gravity:

1.004

ABV (standard):

6.4%

IBU (tinseth):

45.8

SRM (morey):

3.5

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Belgian - Pilsner3 kg Pilsner	37	1.6	67.4%
0.50 kg	German - Vienna0.5 kg Vienna	37	4	11.2%
0.50 kg	Dry Malt Extract - Wheat0.5 kg Dry Malt Extract - Wheat	42	3	11.2%
450 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	10.1%
4.45 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Sorachi Ace15 g Sorachi Ace Hops	Plug	14.7	Boil	60 min	28.99	15%
15 g	Sorachi Ace15 g Sorachi Ace Hops	Plug	11.1	Boil	30 min	16.82	15%
25 g	Sorachi Ace25 g Sorachi Ace Hops	Plug	14.7	Whirlpool at 75 °C	20 min		25%
45 g	Sorachi Ace45 g Sorachi Ace Hops	Plug	14.7	Dry Hop	5 days		45%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
85 g	Sorachi Ace (Plug) 85 g Sorachi Ace (Plug) Hops	28.99	85%
15 g	Sorachi Ace (Plug) 15 g Sorachi Ace (Plug) Hops	16.82	15%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Mash in	Infusion	--	67 °C	60 min
12 L	Sparge	Fly Sparge	--	75 °C	20 min
Starting Mash Thickness: 4 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Epsom Salt		Water Agt	Mash	0 min.
5 g	Calcium Chloride (dihydrate)		Water Agt	Mash	0 min.

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Low
Optimum Temp:	21 - 35 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Saison (Palmer)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	0	125	125	0
Mash Chemistry and Brewing Water Calculator

Notes

ACTUAL OG was 1056 @ 17degC

Ended up with just under 20L in fermenter. 19/20C for first 3/4 days then ramped up to 25/26. Day 6 28C and for remainer. Continued bubbling 12 days post pitch

For priming used 145g of sugar boiled in 500ml water added to 18.5L fermentation volume to give approx 19.5L total
Actual FG 1008 at approx 25degC therefore 1010
Equals 6% ABV
SRM X

Second time with sorachi learnt from before, this yeast needs high temp. So started 22C and bubbled vigorously, as started to slow increased 5C to 27. Got down to 1004 with seperate tilt and hydrometer readings so that is 90% efficiency, what a yeast...

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-11-26 19:11 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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