Winter In Singapore - Beer Recipe - Brewer's Friend

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Winter In Singapore

191 calories 14.5 g 330 ml
Beer Stats
Method: Extract
Style: Saison
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Calories: 191 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Wednesday February 10th 2021
1.063
1.008
7.2%
34.4
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Dry Malt Extract - Light1.5 kg Dry Malt Extract - Light 42 4 36.6%
2 kg Dry Malt Extract - Extra Light2 kg Dry Malt Extract - Extra Light 42 2.5 48.8%
3.50 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 7.3%
0.20 kg German - Vienna0.2 kg Vienna 37 4 4.9%
0.10 kg German - Carapils0.1 kg Carapils 35 1.3 2.4%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Perle37 g Perle Hops Pellet 7 Boil 60 min 29.98 46.8%
21 g Kent Goldings21 g Kent Goldings Hops Pellet 5 Boil 10 min 4.41 26.6%
7 g Kent Goldings7 g Kent Goldings Hops Pellet 5 Boil 0 min 8.9%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 0 min 17.7%
79 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Coriander Seed Spice Mash 5 min.
1 each Sweet Orange Peel Spice Mash 5 min.
0.50 each Grapefruit Peel Flavor Mash 5 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.8 L) 22.3
Mash volume with grains (equipment estimates 26.8 L) 22.7
Grain absorption losses (steeping) -0.6
Volume increase from sugar/extract (early additions) 2.3
Pre boil volume (equipment estimates 28.5 L) 24
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 21
Going into fermentor 21
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: 22.3  
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/saison/
https://beerandbrewing.com/the-classic-saison-recipe/

Mike’s Best Saison
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.010
IBU = 40 SRM = 4–5 ABV = 7.7%

Ingredients
12.0 lb (5.5 kg) Belgian Pilsner malt (1.4–1.8 °L)
0.9 lb (0.4 kg) CaraPils malt (6–9 °L)
1.5 lb (0.7 kg) Vienna malt (3–4 °L)
9.1 AAU German Perle hops (60 min) (1.3 oz./37 g of 7% alpha acids)
3.8 AAU English Kent Goldings hops (10 min)(0.75 oz./21 g of 5% alpha acids)
1.3 AAU English Kent Goldings hops (0 min) (0.25 oz./7 g of 5% alpha acids)
1.8 AAU Czech Saaz hops (0 min) (0.5 oz./14 g of 3.5% alpha acids)
1 tsp coriander (coarsely crushed)
1 tsp sweet orange peel (coarsely crushed)
White Labs WLP565 (Belgian Saison) or Wyeast 3724 (Belgian Saison) yeast

Step by Step
Mash grains at 152 °F (67 °C) for 90 minutes. Boil wort for 75 minutes adding hops per scheduled times and spices with 5 minutes left in boil. Cool wort to room temperature and drain or rack the wort off of the trub. Aerate the cool wort with as much air or pure oxygen as possible. Ferment at 75 °F (24 °C) for 3 weeks in the primary and 3 weeks in the secondary.

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  • Last Updated: 2021-02-11 16:38 UTC