Saison & Brettasaison - Beer Recipe - Brewer's Friend

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Saison & Brettasaison

185 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.8 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday April 12th 2022
1.061
1.008
6.9%
33.8
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Castle Malting - Château Pilsen 2RS5 kg Château Pilsen 2RS 37 1.9 78.1%
0.50 kg Crisp Malting - Wheat Malt0.5 kg Wheat Malt 38.87 2 7.8%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 7.8%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 1.6%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 4.7%
6.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 18.3 50%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 15.47 50%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Wyeast - Beer Nutrient Other Boil 5 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 157 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 196.4 g       Temp: 20 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Helsinki
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
28 L Strike 66 °C 64 °C 90 min
6 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 23.6
Mash volume with grains 27.5
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 9.9 L) 9.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27 L) 26.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 21
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Saison Dupont clone. 1.2L starter from WLP565. Suggested priming 9.2g/Litre. Split batch after primary into three: 7L with just priming sugars, 7L with brett bruxellensis (Orval dregs) and another 7L with brett clausenii into secondary fermentation.

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  • Last Updated: 2022-04-23 18:50 UTC