Brewer's Friend

Print

Brett Saison

178 calories 12.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nigel Bruer
Calories: 178 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Saturday September 25th 2021
Similar Recipes

Saison de hibiscus

by guilleweb

OG: 1.069 FG: 1.008 ABV: 8.0% IBU: 20

Basil Saison

OG: 1.058 FG: 1.001 ABV: 7.4% IBU: 26

1.059
1.006
7.0%
24.2
5.3
5.4
13.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - American Ale Malt2 kg American Ale Malt $ 2.60 / kg
$ 5.20 		37.3 2.54 44.4%
1 kg Gladfield - Munich Malt1 kg Munich Malt $ 5.00 / kg
$ 5.00 		36.8 7.87 22.2%
1,000 g Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose 42 0.5 22.2%
0.50 kg Gladfield - Wheat Malt0.5 kg Wheat Malt $ 5.00 / kg
$ 2.50 		38.8 2.13 11.1%
4.50 kg / $ 12.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops $ 0.09 / g
$ 1.02 		Pellet 14.7 Boil 60 min 24.17 100%
12 g / $ 1.02
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.90 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - French Ale WLP072
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
17 - 19 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Yellow dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Strike 72 °C 63 °C 60 min
17.74 L Sparge 76 °C 76 °C 15 min
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 10.5
Mash volume with grains 12.8
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 18 L) 21.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 24.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 19
Total: 31.8  
Equipment Profile Used: System Default
"Brett Saison" Saison beer recipe by Nigel Bruer. All Grain, ABV 6.97%, IBU 24.17, SRM 5.32, Fermentables: ( American Ale Malt, Munich Malt, Corn Sugar - Dextrose, Wheat Malt) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
Last Updated and Sharing
 
266
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-25 23:05 UTC