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Cabernet Oolong Saison

294 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 294 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Thursday July 30th 2015
1.089
1.016
9.5%
28.2
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.70 lb Belgian - Pilsner11.7 lb Pilsner 37 1.6 74.5%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 12.7%
2 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)2 lb Belgian Candi Syrup - Clear (0L) 32 0 12.7%
15.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz German Magnum0.2 oz German Magnum Hops Pellet 15 Boil 60 min 9.19 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 15 min 19 83.3%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Fining Boil 15 min.
2 oz Traditional Oolong tea Flavor Secondary 2 days
1 lb Cabernet Sauvignon must Flavor Secondary 5 days
1 lb French oak cubes Flavor Secondary 5 days
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle conditioned      
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.14 20.6  
Mash volume with grains 6.23 24.9  
Grain absorption losses -1.71 -6.9  
Remaining sparge water volume (equipment estimates 3.94 g | 15.8 qt) 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.79 31.1
Equipment Profile Used: System Default
 
Notes

9-9.5% ABV, 30 IBU, 4 SRM (before other additions).
152° Sacch rest, 60 minutes.
170° Mash out, 10 minutes.
After reaching target gravity, rack to secondary.
Add Oolong tea for 1-2 days, then remove.
Add wine-soaked oak or grape must and oak cubes (light or medium toast) for 4-7 days.
For longer aging on oak, add Oolong tea and 1 oz Nelson Sauvin hops 1-3 days before bottling.

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  • Last Updated: 2016-06-19 06:40 UTC