The Oaks Saison - Beer Recipe - Brewer's Friend

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The Oaks Saison

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Source: RevFrank
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/marks-saison/
Created: Saturday May 14th 2022
1.049
1.009
5.2%
43.0
5.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dingemans - Belgian Pilsner Malt7 lb Belgian Pilsner Malt 37 1.6 70%
2 lb Dingemans - Munich MD2 lb Munich MD 36.5 6.3 20%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 First Wort 0 min 34.34 60%
0.50 oz BSG - Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 6.62 20%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.07 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2 g Gypsum Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.60 g Baking Soda Water Agt Mash --
4.96 ml Lactic acid Water Agt Mash 1 hr.
0.09 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 10 21 63 68 0
WATER
Ca 34 ppm, Mg 9 ppm, Na 28 ppm, SO4 72 ppm, Cl 49 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 140 °F 133 °F 20 min
Temperature 133 °F 147 °F 60 min
1 gal Fly Sparge 147 °F 163 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

YEAST
1.8 L starter Wyeast 3724 Belgian Saison
1 L starter Omega Yeast OYL-500 Saisonstein added at 1.035 SG

Directions:
Target a mash pH of 5.3. Mash in at 133°F (56°C), hold 20 minutes, and then raise mash to 147°F (64°C) and hold 60 minutes. Mash out at 168°F (76°C) and hold 10 minutes. Lauter, then boil for 75 minutes, adding hops, Fermax, and Whirlfloc as indicated.

Chill to 78°F (26°C) and pitch starter of Wyeast 3724. Raise temperature to 94°F (34°C) over 5 days and hold at 94°F (34°C) for 3 days. On day 9, cool to 72°F (22°C) and pitch starter of Saisonstein on day 10. By day 17, gravity should settle at 1.006. Cool by 9°F (5°C) per day to 36°F (2°C). Force carbonate to 2.5 vol. (5 g/L) CO2.


HOPS
Saaz is a substitute for Styrian Celeia hops

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  • Last Updated: 2024-02-24 23:26 UTC