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SS Saison

146 calories 13.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Saturday August 13th 2016
1.048
1.009
5.1%
11.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 88.5%
0.50 kg United Kingdom - Munich0.5 kg Munich 37 6 8.8%
0.15 kg Torrified Wheat0.15 kg Torrified Wheat 36 2 2.7%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Hallertau Hersbrucker70 g Hallertau Hersbrucker Hops Leaf/Whole 1.6 Boil 60 min 11.71 100%
70 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 298 B cells required
Orval
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Norwich, Norfolk NR8
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136 4 27 65 58 415
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L -- -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.6 L) 39.6
Mash volume with grains (equipment estimates 41.3 L) 43.3
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Volume into fermentor 25
Total: 39.6  
Equipment Profile Used: System Default
 
Notes

Using saved Belle Saison slurry from last saison.

Will add dregs from two bottles of Orval after initial fermentation, along with 1kg of golden syrup (inverted sugar)

In FV for over six weeks before bottling, batch primed with 90g granulated sugar.

Very Bretty, harshly so after two months. Four months it has mellowed and developed a drier, balanced flavour. Aroma is pure Brett.

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  • Public: Yup, Shared
  • Last Updated: 2016-12-17 21:25 UTC