Novellia Primigenia - Beer Recipe - Brewer's Friend

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Novellia Primigenia

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.77 liters
Post Boil Size: 22.77 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday May 17th 2021
1.047
1.008
5.2%
25.7
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.86 kg Viking - Pilsner Malt2.86 kg Pilsner Malt 37 1.9 64.9%
0.86 kg Viking - Rye Malt0.86 kg Rye Malt 38 3.2 19.5%
0.21 kg Cane Sugar0.21 kg Cane Sugar - (late boil kettle addition) 46 0 4.8%
0.48 kg FI - Pirkka - Spelttijauho0.48 kg FI - Pirkka - Spelttijauho 0 0 10.9%
4.41 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g BSG - Saaz50 g Saaz Hops Pellet 3.5 Boil 30 min 17.43 41.7%
70 g Styrian Goldings70 g Styrian Goldings Hops Pellet 2.5 Boil 10 min 8.22 58.3%
120 g / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L Strike 75 °C 65 °C 120 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.5
Mash volume with grains 13.3
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 23.3 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 28.8
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 22.5 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 22.5
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Ferment for three weeks in primary and for a month in bottle. https://beerandbrewing.com/make-your-best-saison/

make sure to carbonate it high enough. the aroma will really pop and it will cleans the palate after each sip.

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  • Last Updated: 2021-05-24 07:49 UTC