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Cherry Saison (8.5L)

138 calories 10 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 8.5 liters (fermentor volume)
Pre Boil Size: 10.09 liters
Post Boil Size: 8.61 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Rob Hamer
Calories: 138 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created Monday July 26th 2021
1.046
1.005
5.4%
30.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
950 g Crisp Malting - Finest Maris Otter950 g Finest Maris Otter 38 3 59.4%
650 g Crisp Malting - Wheat Malt650 g Wheat Malt 38.87 2 40.6%
1,600 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Columbus8 g Columbus Hops Pellet 14.2 Boil 30 min 28.75 28.6%
10 g Saaz10 g Saaz Hops Pellet 3.2 Boil 5 min 2.1 35.7%
10 g Saaz10 g Saaz Hops Pellet 3.2 Dry Hop 5 days 35.7%
28 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11.2 L Mash in kettle/oven Infusion 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden tablet Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 10 min.
1 kg Cherries (tart) Flavor Secondary 7 days
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
0.50 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
Quick Water Requirements
Water Liters
Total mash water needed 12.9
Grain absorption losses -1.5
Starting boil volume 11.4
Boil off losses -2.8
Hops absorption losses -0.1
Amount going into fermentor 8.5
Total: 11.2  
Equipment Profile Used: System Default
 
Notes

Beer with Jay!

Strike temp: 67.6C (for 11.2L strike water, using 1.6kg grain stored at 20C).

Yeast recommended temp is 26-32C.

Begin fermentation at 26C and raise towards 30C after the initial flurry to prevent stalling.

Pitted cherries to be added to primary in muslin bags towards the end of fermentation.

We will dry hop with whatever we feel is right on the day!

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  • Public: Yup, Shared
  • Last Updated: 2021-07-29 15:57 UTC