Website - Summer Saison - Brew it Bru - Beer Recipe - Brewer's Friend

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Website - Summer Saison - Brew it Bru

215 calories 13.9 g 0.440 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 215 calories (Per 0.440L)
Carbs: 13.9 g (Per 0.440L)
Created: Thursday January 4th 2024
1.054
1.004
6.6%
23.2
20.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg Malteurop - Pilsen Malt3.5 kg Pilsen Malt 37.44 3.04 73.7%
750 g Malteurop - Pale Ale Malt750 g Pale Ale Malt 38 14.51 15.8%
500 g Belgian Candi Sugar - Amber/Brown (60L)500 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 158.62 10.5%
4,750 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.6 Boil 60 min 14.9 42.9%
20 g Saaz20 g Saaz Hops Pellet 3.6 Boil 15 min 4.93 28.6%
20 g Lemondrop20 g Lemondrop Hops Pellet 6.1 Boil 5 min 3.36 28.6%
70 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Bitter Orange Peel Flavor Boil 5 min.
10 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
When using RO Water add the following to 15L Mash Water

3g of Baking Soda (Bicarbonate of Soda)
1g of Gypsum (Calium Sulphate)
3g Calcium Chloride Flakes
2g Magnesium Sulphate
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 70 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
12 L Add sparge water until a pre boil volume has been reached Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.5
Mash volume with grains 18.3
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 15.3 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 23.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 28.7  
Equipment Profile Used: System Default
"Website - Summer Saison - Brew it Bru" Saison beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 6.57%, IBU 23.19, SRM 20.42, Fermentables: (Pilsen Malt, Pale Ale Malt, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Saaz, Lemondrop) Other: (Bitter Orange Peel, Yeast Nutrient)
Last Updated and Sharing
 
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  • Last Updated: 2024-03-01 07:35 UTC