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Nox

173 calories 14.9 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: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Wednesday July 20th 2016
1.053
1.009
5.8%
28.9
26.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Vienna11 lb Vienna 35 4 91.7%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2.1%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 2.1%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.1%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 28.9 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Portland, ME
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 9 9 3 11
Only adjustments to water for this beer is adding lactic acid to mash to bring pH closer to 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Infusion -- 148 °F 90 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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

This beer is based on M. Tonsmire's Dark Saison IV. I chose not to use dried fruit here.

Roasted barley was cold-steeped in 1qt of room temp water over night, collected in a secondary container, and rinsed in an additional qt of room temp water. The 2qts extract was added at beginning of boil. This is to remove 'acrid' or 'astringent' harshness from the dark grains and leave a smooth chocolate/coffee flavor that will not mask more subtle flavors of the yeast.

Ferment 67F for 24 hours, bump to 70F and hold for 48 hours. After the first three ays bump temp t0 76*F over the course of 5 days and hold for at least 3 weeks.

after 4 months boil 1oz of medium toast oak cubes in 2 cups water for 10 minutes to remove harshness and prevent them from being overbearing. Soak in red wine for 1 week. Add cubes to beer; leave wine behind. Let sit for roughly 3 months.

Bottle and prime to 2.74 vol CO2; slightly lower than standard saisons. I prepfer darker beers slightly less carbonated comparatively.

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  • Last Updated: 2017-12-23 22:13 UTC