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Sinaasaison - Orange Peel Saison

183 calories 16.1 g 17 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 73% (brew house)
Source: EC Kraus; David Ackley
Calories: 183 calories (Per 17oz)
Carbs: 16.1 g (Per 17oz)
Created: Saturday February 27th 2021
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Mark's Saison

by Antmaniac

OG: 1.047 FG: 1.009 ABV: 4.9% IBU: 29

1.056
1.010
6.0%
24.7
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - LME Pilsen Light3.3 lb LME Pilsen Light - (late boil kettle addition) 37.6 2 30.9%
3.50 lb Bestmalz - BEST Pilsen3.5 lb BEST Pilsen 37 1.9 32.8%
1.50 lb Bestmalz - BEST Munich1.5 lb BEST Munich 37 6.3 14.1%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 9.4%
8 oz Honey (Buckwheat)8 oz Honey (Buckwheat) - (late boil kettle addition) 35 2 4.7%
6 oz Brown Sugar6 oz Brown Sugar 45 15 3.5%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.3%
4 oz Honey4 oz Honey - (late boil kettle addition) 35 2 2.3%
10.67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 4.4 Boil 60 min 15.78 33.3%
0.50 oz East Kent Goldings (5 AA)0.5 oz East Kent Goldings (5 AA) Hops Pellet 4.4 Boil 30 min 6.06 16.7%
0.50 oz East Kent Goldings (5 AA)0.5 oz East Kent Goldings (5 AA) Hops Pellet 4.4 Boil 10 min 2.86 16.7%
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 4.4 Dry Hop 3 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Fruit Fresh (ascorbic/citric acid blend) Water Agt Mash 1 days
2.75 ml Lactic acid Water Agt Mash 1 days
0.60 g Sodium metabisulfite Water Agt Mash 1 days
0.25 oz Coriander Seed Spice Boil 20 min.
0.25 oz Coriander Seed Spice Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
0.50 oz Juniper berries Spice Primary 3 days
8 oz Sweet Orange Peel Flavor Primary 3 days
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
83 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6 oz       Temp: 83 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 16 8 11 74 174
100% Calgary (Bearspaw Dam Source) water with agts added.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 qt Infusion Strike 164 °F 149 °F 60 min
5 qt Mash Out & Vorlauf Temperature 206 °F 168 °F 20 min
10.5 qt Sparge Fly Sparge 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.49 g | 22 qt) 4.75 19  
Mash volume with grains (equipment estimates 5.49 g | 22 qt) 5.25 21  
Grain absorption losses (steeping) -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 4.74 g | 19 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.33 1.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3.5 14  
Top off amount 2 8  
Going into fermentor 5.5 22  
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: 6.75 27
Equipment Profile Used: System Default
 
Notes

This is a conversion of my original extract recipe to a partial mash recipe. Partial mash as indicated, with addition of Demerara sugar to final water addition prior to vorlauf, pulling off 4 gals of wort during sparging. Conduct boil and make additions as indicated. At flame out, remove kettle from heat and add late addition LME and honey, stirring to dissolve. Whirlpool, chill and add enough distilled water to make up 5.5 gallons in fermentor. Pitch yeast at 75 F and ferment open (use bubbler without any liquid); raise fermentation temp to 83F after 24 hours. After 3 days, blanch in boiling water fresh Honey Murcott orange peels and add with juniper berries (also blanched in a tea ball) and hops. Remove orange peels after 24 hours. Lower temperature to 75F and ferment for 14 more days. Bottle (~20 L).

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  • Last Updated: 2021-02-27 21:08 UTC