Brazberry Farmhouse Saison - Beer Recipe - Brewer's Friend

Brazberry Farmhouse Saison

221 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve Walis
Hop Utilization: 81%
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Saturday February 8th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 55%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.1%
1 lb Rye1 lb Rye 38 3.5 6.1%
1 lb American - Vienna1 lb Vienna 35 4 6.1%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 3.1%
1.50 lb Raspberry, red1.5 lb Raspberry, red - (late fermenter addition) 2.3 0 9.2%
1.50 lb Blueberry1.5 lb Blueberry - (late fermenter addition) 4.95 0 9.2%
0.88 lb Brown Sugar0.875 lb Brown Sugar - (late fermenter addition) 45 15 5.3%
16.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Warrior0.5 oz Warrior Hops Pellet 14.7 Boil at 199 °F 60 min 23.1 16.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil at 199 °F 15 min 7.02 33.3%
1.50 oz Yakima Valley Hops - CZ Saaz1.5 oz CZ Saaz Hops Pellet 2.6 Whirlpool at 175 °F 20 min 1.87 50%
3 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Adding Grains Temperature 100 °F 110 °F 10 min
Step Mash - 1 Temperature 110 °F 133 °F 25 min
Step Mash - 2 Temperature 133 °F 145 °F 25 min
Step Mash - 3 Temperature 145 °F 158 °F 25 min
158 °F 168 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.33 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.56 g Epsom Salt Water Agt Mash 1 hr.
5.60 g Gypsum Water Agt Mash 1 hr.
0.28 g Salt Water Agt Mash 1 hr.
0.56 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Propagate Labs - Propagate Labs - French Saison
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 43.27 psi       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
manitou
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 125 0
Mash Chemistry and Brewing Water Calculator
 
Notes

For Frozen Raspberries & Blueberries: puree in a blender or food processer and then use a fine wire mesh strainer to separate the seeds/skins from the liquid puree. Discard the seeds/skins that are captured in the strainer. Add 1/2 cup vodka to the liquid puree and store in fridge.

For the 14 oz. "Cane" sugar (actually used 2 - 7 oz. cones of Piloncillo & added 2 cups of water to make a syrup. Boiled for 5 minutes to sanitize. Also store in fridge.

Add the berry mixture and the sugar syrup directly to the fermenter just after high krausen. Approx day 3 to 6.

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Brew Count: 0
Last Updated: 2025-02-16 21:15 UTC

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