Scirocco 2026 - Beer Recipe - Brewer's Friend

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Scirocco 2026

178 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Monday April 27th 2026
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OG: 1.070 FG: 1.007 ABV: 8.3% IBU: 31

1.059
1.006
7.0%
30.8
5.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.45 kg Viking - Munich Light0.45 kg Munich Light 36 6 7%
0.35 kg Viking - Wheat Malt0.35 kg Wheat Malt 38 2.5 5.5%
0.10 kg Weyermann - Caramunich Type 10.1 kg Caramunich Type 1 33.5 35 1.6%
5.50 kg Viking - Pilsner Malt5.5 kg Pilsner Malt 37 1.9 85.9%
6.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Domestic Hallertau50 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 25.96 50%
50 g Domestic Hallertau50 g Domestic Hallertau Hops Pellet 3.9 Whirlpool 0 min 4.88 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Lactic acid Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 188 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.2 L Temperature 62 °C 62 °C 30 min
Temperature 67 °C 67 °C 30 min
11.7 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 17.2 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Start fermenting at 20 degr and increase to 27degr

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  • Public: Yup, Shared
  • Last Updated: 2026-04-30 08:53 UTC