Mosey Riwaka Saison - Beer Recipe - Brewer's Friend

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Mosey Riwaka Saison

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lee Hancox
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Monday November 14th 2016
1.056
1.013
5.7%
31.4
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Gladfield Pilsner2.2 kg Gladfield Pilsner 36 2 45.4%
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 20.6%
1.50 kg Gladfield Wheat1.5 kg Gladfield Wheat 37 2.1 30.9%
0.15 kg Gladfield Shepards Delight0.15 kg Gladfield Shepards Delight 34 142 3.1%
4.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12.7 Boil 30 min 24.99 25%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Aroma 5 min 6.38 25%
40 g Riwaka40 g Riwaka Hops Pellet 4.9 Dry Hop 3 days 50%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Mandarin Zest Flavor Secondary 3 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 8 8 77 60 15
.5tsp gypsom
.4tsp epsom salt
.9calc chlroide
3ml lactic or part thereof to 5.4ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Decoction -- 55 °C 20 min
Decoction -- 62 °C 30 min
Decoction -- 69 °C 10 min
Sparge -- 76 °C 10 min
18 L Sparge -- 78 °C 20 min
Starting Mash Thickness: 3.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 11.4
Mash volume with grains 13.6
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 19.7 L) 23.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 27.9 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Start at 21c for 3 days and increase to 30c over the next 3 days.

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  • Public: Yup, Shared
  • Last Updated: 2016-11-17 10:17 UTC