Smoked Fruit Saison - Beer Recipe - Brewer's Friend

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Smoked Fruit Saison

171 calories 11.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.9 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Fats Schindee
Calories: 171 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Sunday May 24th 2020
1.053
1.004
6.5%
25.8
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Floor-Malted Bohemian Pilsner2 lb Floor-Malted Bohemian Pilsner 38 1.8 34.8%
1 lb German - Vienna1 lb Vienna 37 4 17.4%
12 oz Weyermann - Beech Smoked Barley12 oz Beech Smoked Barley 35 2.7 13%
12 oz Weyermann - Oak Smoked Wheat Malt12 oz Oak Smoked Wheat Malt 38 2 13%
8 oz German - Munich Light8 oz Munich Light 37 6 8.7%
8 oz German - Spelt Malt8 oz Spelt Malt 37 2 8.7%
4 oz Brown Sugar4 oz Brown Sugar - (late boil kettle addition) 45 15 4.3%
92 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 11.6 First Wort 60 min 16.11 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7.8 Boil 10 min 8.93 41.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 2 min 0.75 41.7%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
0.25 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.9 oz       Temp: 77 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt BIAB Infusion -- 148 °F 75 min
5.8 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.84 19.4  
Mash volume with grains 5.28 21.1  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 3.9 15.6  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 2.37 g | 9.5 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.84 19.4
Equipment Profile Used: System Default
 
Notes

3 gal batch (3.25 into carboy, less one quart trub), split four ways (3 quarts each) after primary fermentation, with different smoked fruit in three of the four secondary one gallon jugs (fourth is unfruited base/control beer). Peaches, pineapple, and sliced oranges, each smoked/grilled in my smoker (200° for about 30 minutes. Do peaches halved, cut side down. Flip pineapple and orange slices halfway). Use about 1-2 lbs fruit per gallon.

Barke Pilsner malt used, but not in database.

Ferment cool at 64° for first two days, then let free rise after that into the 70s or low 80s.

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  • Last Updated: 2020-06-01 20:10 UTC