Jaggery Saison - Beer Recipe - Brewer's Friend

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Jaggery Saison

166 calories 8.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Rating:
5.00 (1 Review)

Hop Utilization: 93%
Calories: 166 calories (Per 16oz)
Carbs: 8.7 g (Per 16oz)
Created: Thursday August 25th 2022
1.052
1.001
6.7%
34.2
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 kg Bestmalz - BEST Pilsen3.15 kg BEST Pilsen 37 1.9 75.5%
0.50 kg Soft Candi Sugar - Blond0.5 kg Soft Candi Sugar - Blond 38 5 12%
0.31 kg Great Western - Vienna0.31 kg Vienna 37 3 7.4%
0.21 kg Briess - Barley, Flaked0.21 kg Barley, Flaked 32.2 1.4 5%
4.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Cascade5 g Cascade Hops Pellet 5.3 Boil 60 min 3.27 6.7%
20 g Chinook20 g Chinook Hops Pellet 8 Boil 60 min 19.72 26.7%
20 g Cascade20 g Cascade Hops Pellet 5.3 Boil 30 min 10.04 26.7%
30 g Willamette30 g Willamette Hops Pellet 3.8 Boil 2 min 1.19 40%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Sparge 1 hr.
0.80 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Edmonton April 2022
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
Strike water volume at mash thickness of 3.1 L/kg 11.5
Mash volume with grains 13.9
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 19.6 L) 19.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.8
Going into fermentor 20.8
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Hop schedule determined based on what's on hand. Note: jaggery added to ingredients as soft blond candi sugar.

03 Oct 2022 kegging.
Fermented all the way down to 1.000. Gravity sample has Belgian character (mild esters, spicy phenolic).

15 Oct 2022 update.
Excellent saison! Wow. Everything I'd want... spicy phenolic and citrus notes; also a subtle Belgian background character. The BE-134 yeast is a winner. Complex flavors for such a light beer. Not sure if the jaggery is responsible for that, so I should brew a future batch with table sugar to compare. Also reduce the OG to ~1.045 to account for the ~98% attenuation.

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  • Last Updated: 2022-10-15 22:58 UTC