Saison de Bruce - Beer Recipe - Brewer's Friend

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Saison de Bruce

138 calories 10 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18.3 liters
Post Boil Size: 14.98 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Sean Dawson
Rating:
4.00 (1 Review)

Hop Utilization: 94%
Calories: 138 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Thursday August 26th 2021
1.046
1.005
5.5%
31.9
6.1
5.5
10.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Voyager Craft Malt - Atlas Latrobe2.5 kg Atlas Latrobe 37.6 2.03 84.7%
0.15 kg Voyager Craft Malt - Voodoo Schooner0.15 kg Voodoo Schooner 35.9 43.2 5.1%
0.30 kg Gladfield - Wheat Malt0.3 kg Wheat Malt 38.8 2.13 10.2%
2.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Loral6 g Loral Hops $ 0.12 / g
$ 0.74 		Pellet 11.75 Boil 60 min 14.42 15.8%
12 g Loral12 g Loral Hops $ 0.12 / g
$ 1.49 		Pellet 11.75 Boil 20 min 17.46 31.6%
10 g Loral10 g Loral Hops $ 0.12 / g
$ 1.24 		Pellet 11.75 Boil 0 min 26.3%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops $ 0.11 / g
$ 1.12 		Pellet 8.5 Boil 0 min 26.3%
38 g / $ 4.59
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Brewtan B / 0.08 Kilograms $ 145.00 / kg
$ 0.15 		Fining Mash 1 hr.
0.75 g Brewtan B / 0.08 Kilograms $ 145.00 / kg
$ 0.11 		Fining Boil 12 min.
0.50 each Whirlfloc / 1.5 Each $ 0.20 / each
$ 0.10 		Fining Boil 10 min.
10 ml Biofine Clear $ 62.00 / L
$ 0.62 		Fining Kegging --
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.10 g Servomyces $ 1.20 / g
$ 0.12 		Other Mash 15 min.
$ 1.09
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.45 bar       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Yellow Balanced (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 L Strike 45 °C 45 °C 60 min
15.6 L Slowly raise temp Temperature 45 °C 72 °C 90 min
5.1 L Batch Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.9
Mash volume with grains 10.8
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 13.9 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 18.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 13 L) 15
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15 L) 13
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

Thought I might try the mashing method that Saison Dupont apparently uses of mashing in at 45 and raising to 72 over at least 90 mins.

Source of mash steps: https://beerandbrewing.com/belgian-beer-youre-probably-doing-it-wrong/ (saison dupont)

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  • Last Updated: 2021-09-20 22:43 UTC