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Axolotl 2025

159 calories 7.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 77% (ending kettle)
Calories: 159 calories (Per 12oz)
Carbs: 7.6 g (Per 12oz)
URL: https://brewingcompetitions.com/nordeasthbc/
Created: Sunday March 23rd 2025
1.050
1.000
6.6%
17.5
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner 36 1.5 70%
2 lb Briess - White Wheat Malt2 lb White Wheat Malt 39.1 2.5 20%
1 lb Cane Sugar1 lb Cane Sugar 46 0 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo 2 oz Amarillo Hops Pellet 7.8 Boil 9 min 17.51 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Sourvisiae
Amount:
5 Grams
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
Fermentis - SafBrew BR-8 Brettanomyces bruxellensis
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 20 50 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 166 °F 152 °F 90 min
4.75 gal Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 4.93 19.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.68 g | 18.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

Gold Medal and 2nd Place in Best of Show at 2025 Nordeast Brewer's Alliance Homebrew Competition. 3rd Place Minnesota State Fair (Sour & Wild Ales).

5 grams Sourvisae. Co-pitched all yeasts at 68F and drive fermentation to 80F bt Day 3 and hold until FG.

Final pH was 3.36, so the 5 grams soured the same as a full pack.

“Mixed fermentation Saison featuring moderate lactic acidity, farmhouse yeast character, and light Brett funk. Naturally carbonated.”



Award Winning Recipe
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  • Last Updated: 2025-12-07 23:28 UTC