For Everything There Is A Saison - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

For Everything There Is A Saison

135 calories 9.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.98 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Field
Calories: 135 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Saturday December 30th 2023
1.045
1.004
5.3%
31.8
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pilsner3 kg Pilsner 36 1.5 61.2%
1 kg Weyermann - Vienna Malt1 kg Vienna Malt 37 3.5 20.4%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 10.2%
0.35 kg Finland - Melanoid Malt0.35 kg Melanoid Malt 35 27 7.1%
0.05 kg Weyermann - Carafa I0.05 kg Carafa I 32 340 1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Leaf/Whole 8.2 Boil 45 min 25.81 50%
30 g Northern Brewer - German Tettnang30 g German Tettnang Hops Leaf/Whole 3.5 Boil 15 min 5.96 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Hibiscus Herb Boil 10 min.
2 tbsp Juniper Berries Flavor Boil 5 min.
2 tbsp Sweet Orange Peel Flavor Boil 5 min.
2 each Rosemary Sprigs Herb Boil 5 min.
3 tbsp Hibiscus Herb Secondary 4 days
2 tbsp Juniper Berries Flavor Secondary 4 days
2 each Rosemary Sprigs Flavor Secondary 4 days
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
20.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
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 3.7 L/kg 17.9
Mash volume with grains 21.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 16.9 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Rosemary, Hibiscus and Juniper Saison.
We let it sit in the primary fermenter for 10 days before transferring to a secondary and adding Juniper Berries (sugar macerated for 4 days), Rosemary, and Hibiscus to sit for 4 more days.
We allowed it to sit in the bottles for three weeks before opening.

Last Updated and Sharing
 
358
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-12-30 08:13 UTC