Strawberry Saison (Morango) - Beer Recipe - Brewer's Friend

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Strawberry Saison (Morango)

150 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 31 liters (fermentor volume)
Pre Boil Size: 38.3 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Carlos Waltrick
Hop Utilization: 95%
Calories: 150 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Friday October 9th 2020
1.050
1.004
6.2%
15.8
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Castle Malting - Château Pilsen 2RS5 kg Château Pilsen 2RS 37 1.9 60.2%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 12%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 3.6%
2 kg Strawberry2 kg Strawberry - (late fermenter addition) 3.15 0 24.1%
8.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 3.7 Boil 60 min 15.82 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2,000 g Strawberry Other Secondary 3 days
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
23 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
18 L Infusion 70 °C 65 °C 60 min
23 L Fly Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains (equipment estimates 21 L) 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 24.7 L) 27
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 36 L) 38.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 30
Top off amount 1
Going into fermentor 31
Total: 45  
Equipment Profile Used: System Default
 
Notes

OG = 1,057

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  • Public: Yup, Shared
  • Last Updated: 2020-10-12 14:25 UTC