Seoul Long Saison - Beer Recipe - Brewer's Friend

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Seoul Long Saison

165 calories 15.4 g 330 ml
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 45 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.123 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Wednesday June 17th 2020
1.054
1.011
5.7%
21.2
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 50%
1 kg Dry Malt Extract - Wheat1 kg Dry Malt Extract - Wheat 42 3 50%
2 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Celiea30 g Celiea Hops Pellet 2.9 Boil 45 min 14.06 50%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Leaf/Whole 16.6 Boil 2 min 3.37 25%
15 g enigma15 g enigma Hops Pellet 17 Boil 2 min 3.8 25%
60 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 9 L) 10.1
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 10.3 L) 11.4
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 5.7
Top off amount 7.3
Going into fermentor 13
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 17.4  
Equipment Profile Used: System Default
 
Notes

Brew day on June 19
Boiled 8.5 liters.
Let it stand/cool for 3 hours
Added 1.5 liter bottle water room temp
Poured over 3 liter frozen ice bottle water.
Got too cool, put on balcony to get temp to 30C.
Pitched rehydrated yeast around 30C

Bottled Sunday June 21

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  • Last Updated: 2020-06-19 04:56 UTC