Saison Chomsky. - Beer Recipe - Brewer's Friend

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Saison Chomsky.

193 calories 22.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Amidared
Calories: 193 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Sunday September 20th 2015
1.062
1.019
5.7%
15.5
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 18.9%
1 kg Dry Malt Extract - Wheat1 kg Dry Malt Extract - Wheat 42 3 18.9%
1 kg German - Pilsner1 kg Pilsner 38 1.6 18.9%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 5.7%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 9.4%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 9.4%
0.50 kg German - Caramel Wheat0.5 kg Caramel Wheat 34 46 9.4%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 9.4%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Mandarina Bavaria25 g Mandarina Bavaria Hops Leaf/Whole 8.5 Aroma 5 min 2.07 25%
25 g Pioneer25 g Pioneer Hops Pellet 9 Boil 30 min 9.28 25%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.5 Boil 10 min 2.19 25%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.94 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla pods Flavor Primary --
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 525 B cells required
Safbrew 5-33
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 525 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.  
Water added to kettle 14.2
Mash volume with grains 16.6
Grain absorption losses (steep / mash) -3.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 29.2 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 4.8 L) 23
Estimated amount in fermentor 23
Total: 14.2  
Equipment Profile Used: System Default
 
Notes

Basically I need to use up the leftovers I have from other brews so this recipe is really an experiment to see what I can muster up from all the bits and pieces.

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  • Last Updated: 2015-12-04 22:50 UTC