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All Grain Saison (Lychee & Ginger)

133 calories 7 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Zabs
Calories: 133 calories (Per 330ml)
Carbs: 7 g (Per 330ml)
Created: Friday February 6th 2015
1.045
1.001
5.8%
28.7
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 75.5%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 7.5%
0.25 kg United Kingdom - Munich0.25 kg Munich 37 6 9.4%
0.10 kg American - Rye0.1 kg Rye 38 3.5 3.8%
0.10 kg Honey0.1 kg Honey - (late boil kettle addition) 42 2 3.8%
2.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g East Kent Goldings17 g East Kent Goldings Hops Pellet 5 Boil 30 min 12.91 25.4%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.88 29.9%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 9 Boil 5 min 3.55 14.9%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 4.33 29.9%
67 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Seeds of Paradise - cracked Spice Boil 15 min.
20 ml Lychee Essence - after 2 days fermentation. Flavor Primary 0 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
28 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L Strike around 70 degrees. Mash with 7L add 0.5L of heated to keep heat for 90 mins. Sparge with 1.5L. Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.7 L) 11.8
Mash volume with grains (equipment estimates 20.3 L) 13.3
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.5 L) 8.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12.5
Volume into fermentor 12.5
Total: 11.8  
Equipment Profile Used: System Default
 
Notes

Yeast slurry 200ml from 2nd February (5 weeks old).
Make 700ml starter.
Brewed 14 March 2015. Strong sulphur smell first few days of fermentation.
Bottled 29 March.
First taste 4 weeks - nice light Saison with some of the Pilsner flavours coming through, slight pepper + spice, very light Lychee at the end. Great bead and fluffy head.
7 week tasting - this has developed into a true Saison for me - it is quite light in flavours but leaves you wanting more - all the flavours have melded beautifully.

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  • Last Updated: 2015-05-19 02:14 UTC