Amber Saison - Beer Recipe - Brewer's Friend

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Amber Saison

288 calories 32.8 g 330 ml
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 20 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 288 calories (Per 330ml)
Carbs: 32.8 g (Per 330ml)
Created: Thursday November 12th 2015
1.092
1.028
8.5%
44.9
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Liquid Malt Extract - Amber3.4 kg Liquid Malt Extract - Amber 35 10 55.3%
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 4 24.4%
1 kg Honey1 kg Honey - (late boil kettle addition) 42 2 16.3%
0.25 kg Candi Syrup - Belgian Candi Syrup - Amber0.25 kg Belgian Candi Syrup - Amber - (late boil kettle addition) 32 40 4.1%
6.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 11.7 Boil 25 min 39.4 88.9%
5 g Super Alpha5 g Super Alpha Hops Pellet 13 Boil 25 min 5.47 11.1%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp yeast nutrient Other Boil 15 min.
200 g dates Flavor Boil --
200 g figs Flavor Boil --
150 g cranberries Flavor Boil --
 
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:
24 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 550 B cells required
WLP565/644 @ 0 days, WY5112 @ 14 days
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 550 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tim Wyong Council
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 5 25 53 24 244
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 17.8 L) 15.6
Volume increase from sugar/extract (early additions) 2.4
Pre boil volume (equipment estimates 20.2 L) 18
Volume increase from sugar/extract (late additions) 1.9
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 20
Going into fermentor 20
Total: 15.6  
Equipment Profile Used: System Default
"Amber Saison" Saison beer recipe by Tim Fuller. Extract, ABV 8.49%, IBU 44.88, SRM 12.32, Fermentables: (Liquid Malt Extract - Amber, Liquid Malt Extract - Light, Honey, Belgian Candi Syrup - Amber) Hops: (Magnum, Super Alpha) Other: (yeast nutrient, dates, figs, cranberries)
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  • Last Updated: 2016-01-15 01:06 UTC