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Orange Ginger Saison

185 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 79% (brew house)
Source: JB
Calories: 185 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Tuesday May 3rd 2016
1.057
1.007
6.6%
26.1
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb American - Pale 2-Row5.75 lb Pale 2-Row 37 1.8 54.1%
1.50 lb German - Vienna1.5 lb Vienna 37 4 14.1%
1.25 lb German - Wheat Malt1.25 lb Wheat Malt 37 2 11.8%
0.75 lb American - Rye0.75 lb Rye 38 3.5 7.1%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 7.1%
4 oz Belgian - Special B4 oz Special B 34 115 2.4%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.2%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Apollo0.25 oz Apollo Hops Pellet 18.5 Boil 60 min 17.69 11.1%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 8.39 88.9%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
1.60 oz Fresh Ginger Spice Boil 5 min.
3 each Navel Orange Zest Spice Boil 5 min.
1 oz Ginger Tincture Spice Kegging 5 days
1 each Navel Zest Tincture Spice Kegging 5 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
3724
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       Amount: 22 psi       CO2 Level: 3.25 Volumes
 
Target Water Profile
Orange Ginger Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 7 29 67 120 71
Mash Water Only
5 g Gypsum
Target pH = 5.35
Residual Alkalinity = 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 164 Infusion -- 149 °F 60 min
5 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.46 13.8  
Mash volume with grains 4.25 17  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

Sparge until gravity drops to 2 Plato, top up kettle with remaining sparge water.

Oranges scrubbed and zested.
Ginger scrubbed peeled and grated.

1.5 L starter with 3724 and 3711.

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  • Last Updated: 2017-01-29 02:52 UTC