Cotton Belt (Blackberry Saison) - Beer Recipe - Brewer's Friend

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Cotton Belt (Blackberry Saison)

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday May 4th 2016
1.052
1.010
5.4%
25.7
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Belgian - Pilsner16 lb Pilsner 37 1.6 72.1%
1.50 lb German - Vienna1.5 lb Vienna 37 4 6.8%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 6.8%
1.20 lb German - Acidulated Malt1.2 lb Acidulated Malt 27 3.4 5.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9%
22.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.34 oz Northern Brewer2.34 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 22.67 33.3%
2.34 oz Huell Melon2.34 oz Huell Melon Hops Pellet 7.2 Whirlpool at 170 °F 20 min 3.05 33.3%
2.34 oz Huell Melon2.34 oz Huell Melon Hops Pellet 7.2 Dry Hop 5 days 33.3%
7.02 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
2.40 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 16.47 psi       Temp: 38 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Infusion -- 144 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.33 33.3  
Mash volume with grains (equipment estimates 3.91 g | 15.7 qt) 10.1 40.4  
Grain absorption losses -2.78 -11.1  
Remaining sparge water volume (equipment estimates 2.19 g | 8.8 qt) 7.7 30.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.9 23.6  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 6.19 24.8  
Going into fermentor 12 48  
Total: 16.03 64.1
Equipment Profile Used: System Default
 
Notes

1lb/gallon of fruit of your choice. I used wild blackberries that were frozen after harvest then thawed and crushed - add to secondary for about 3-4 days. Cold crash on top of fruit. DO NOT FINE! This is intentionally hazy and the oats were added specifically for improving the hazy character. Berries add a really nice color to the haze

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  • Last Updated: 2019-11-04 13:24 UTC