New Zealand Wine and Hops Saison (Nelson, Motueka, Sauvignon Blanc) - Beer Recipe - Brewer's Friend

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New Zealand Wine and Hops Saison (Nelson, Motueka, Sauvignon Blanc)

190 calories 16.4 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: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 52% (brew house)
Source: themedfermentationist.com
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday September 20th 2016
1.058
1.010
6.3%
49.3
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Finland - Pilsner Malt11 lb Pilsner Malt 37 2 66.7%
5.50 lb American - Wheat5.5 lb Wheat 38 1.8 33.3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.38 oz Saaz1.38 oz Saaz Hops Pellet 3.5 Mash 0 min 3.55 13.3%
1 oz Rakau1 oz Rakau Hops Pellet 10.5 Boil 30 min 29.77 9.6%
2 oz Motueka2 oz Motueka Hops Pellet 7 Whirlpool at 205 °F 0 min 5.72 19.3%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 205 °F 0 min 10.21 19.3%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop 6 days 19.3%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 6 days 19.3%
10.38 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
750 ml Fernlands Sauvignon Blanc 2013 Flavor Bottling --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.5 oz corn sugar       CO2 Level: 3.0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
pH 5.2 to six 1/2 gallons in mash Tun(2 gallon dead space below false bottom) plus 1 tsp of CaCl.

5.3 g gypsumCaSO4, 1.7 g CaCl calcium chloride, 2 g of MgSO4 7H2O, 0.6 NaCl Canning Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Infusion -- 148 °F 90 min
1.5 qt Temperature -- 155 °F 15 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 6.19 24.8  
Mash volume with grains 7.46 29.8  
Grain absorption losses -2.06 -8.3  
Hops absorption losses (mash) -0.05 -0.2  
Remaining sparge water volume (equipment estimates 3.36 g | 13.5 qt) 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
Total: 9.86 39.5
Equipment Profile Used: System Default
 
Notes

Split batch 2.5 gallons with Wyeast 3711 French Saison Plan to dry hop in 3 weeks and bottle in 4 weeks.

2.5 gallons with 3031 Private collection Saison Brett Plan to dry hop in 6 weeks and bottle in 7 weeks.

Brewed on 10/25/16. Substituted FF for Rakau hops. Rakau hops are sold out everywhere.

Bottled 2 gallons of the 3711 on 11/29/2016. Added 1.5 cups (1 in 20) of New Zealand Sauvignon Blanc 2015 Mohua Marlborough. FG 1.004 Used 2 grams of Champagne yeast. Took three weeks to carbonate. Two weeks storage to peak in taste. Tart grapes and tangy citrus. Super yummy and complex saison. Awesome layers of flavor. Cloudy appearance started right after adding the dry hopped. Cloudy appearance stayed into the finished bottled beer.

Bottled 2.1gallons of the 3031on 12/28/2016 with 2 grams of dry abbey ale yeast. Added 1.5 cups (1 in 20) of New Zealand Sauvignon Blanc 2014 Dashwood Marlborough. FG 1.001

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  • Last Updated: 2019-12-08 19:21 UTC