Experimental Saturnian Ale

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NRBC
Calories: 284 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)

Created: Thursday June 23rd 2016

Original Gravity:

1.086

Final Gravity:

1.016

ABV (standard):

9.2%

IBU (tinseth):

23.6

SRM (morey):

18.9

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Belgian - Pilsner15 lb Pilsner	37	1.6	81.1%
0.50 lb	Belgian - Aromatic0.5 lb Aromatic	33	38	2.7%
1 lb	raisins, pureed1 lb raisins, pureed - (late boil kettle addition)	25	60	5.4%
1 lb	dates, pureed1 lb dates, pureed - (late boil kettle addition)	28	60	5.4%
1 lb	dried figs, pureed1 lb dried figs, pureed - (late boil kettle addition)	20	60	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	German Tradition2 oz German Tradition Hops		Pellet	6	First Wort	0 min	23.55	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	German Tradition (Pellet)		23.55	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	yeast nutrient	Other	Boil	10 min.
1 each	whirlfloc	Fining	Boil	10 min.
2 tsp	pectic enzyme	Fining	Primary	--
1 tsp	coriander	Spice	Boil	--

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 431 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal	sacc rest	Infusion	--	152 °F	90 min
	mash out	Temperature	--	170 °F	10 min
3.5 gal	~+ 4gal HLT	Sparge	--	170 °F	30 min
Starting Mash Thickness: 1.4 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.4 qt/lb	5.43	21.7
Mash volume with grains	6.67	26.7
Grain absorption losses	-1.94	-7.8
Remaining sparge water volume (equipment estimates 5.05 g \| 20.2 qt)	3.76	15.1
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 8.29 g \| 33.2 qt)	7	28
Volume increase from sugar/extract (late additions)	0.29	1.1
Boil off losses	-3	-12
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	5.5	22
Going into fermentor	5.5	22
Total:	9.19	36.8
Equipment Profile Used:	System Default

Notes

Notes about dried fruit contribution to gravity

source: nutritiondata.self.com

Raisins (oz)

84 cal
17g sugar
1g protein

PPG ~ 27,93
DILUTE PPG ~ 25

Figs (oz)

69,7 cal
13,4g sugar
1,4g starch
0,9g protein

PPG ~ 22,01
DILUTE PPG ~ 20

Dates (oz)

78 cal
19g sugar
1g protein

PPG ~ 31,21
DILUTE PPG ~ 28

Table Sugar (oz) (for reference)

sugar = 28g (== 1 oz)
PPG = 46

Puree fruits and add enough water to make a thin syrup. Boil to make a thicker syrup. I estimate this reduces the PPG (because of the water addition) by about 10%.

Fruits will probably add color, but maybe not as much as dark candi syrup? I'm totally guessing 60L.

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Last Updated: 2016-06-23 00:38 UTC