Tart Caramel Saison - Beer Recipe - Brewer's Friend

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Tart Caramel Saison

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday July 26th 2016
1.047
1.013
4.5%
10.1
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 74.4%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 14%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.7%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Domestic Hallertau0.7 oz Domestic Hallertau Hops Pellet 3.9 Boil 65 min 9.31 70%
0.30 oz Domestic Hallertau0.3 oz Domestic Hallertau Hops Pellet 3.9 Boil 5 min 0.78 30%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish moss Other Boil 15 min.
0.25 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal mash temp 163 Temperature -- 151 °F 60 min
2.5 gal Fly Sparge -- 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

Upon completion of Mash, Chill wort with coil chiller to room or outdoor temperature, and add unmilled grains. Kettle Sour for >= 2 days, then boil, add hops, chill with clean/sanitized coil chiller, and ferment with Saison yeast.

Ferment at room temperature.


4.8 gallons, OG 1.040 -- Mashed, Wort was Chilled and Soured with intact 2-row grains 7/28/16. Boiled and hopped and yeast pitched 7/31/16.

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  • Last Updated: 2016-08-01 01:48 UTC