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Belgian style experiment - revised per brew day

156 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 32.5 liters (ending kettle volume)
Pre Boil Size: 37 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Neil H
Calories: 156 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created Saturday November 26th 2016
1.052
1.006
6.06%
30.11
12.19
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 60.6%
1 kg German - Abbey Malt1 kg Abbey Malt 33 17 12.1%
1 kg United Kingdom - Munich1 kg Munich 37 6 12.1%
0.50 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.5 kg Belgian Candi Syrup - Dark (80L) 32 80 6.1%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 6.1%
0.25 kg Torrified Wheat0.25 kg Torrified Wheat 36 2 3%
8.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Pellet 8.5 Boil 60 min 10.34 10.3%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 9 Boil 15 min 8.23 17.2%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 9 Boil 5 min 3.31 17.2%
25 g Cascade25 g Cascade Hops Pellet 9.3 Boil 5 min 3.76 17.2%
30 g Perle30 g Perle Hops Leaf/Whole 8.5 Boil 5 min 3.75 20.7%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 9 Boil 1 min 0.72 17.2%
145 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L protein Infusion 50 °C 15 min
10 L conversion Temperature 63 °C 45 min
15 L sparge 1 Temperature 68 °C 15 min
10 L sparge 2 Sparge 77 °C 15 min
10 L Sparge 55 °C 15 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirl floc Fining Boil 10 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
29 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dunore Point, Antrim
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 8 17 25 77 184
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 48.9
Strike water volume at mash thickness of 2.5 L/kg 19.4
Grain absorption losses -7.3
Remaining sparge water volume 29.6
Mash Lauter Tun losses -0.9
Amount going into kettle 40.7
Volume increase from sugar/extract (early additions) 0.4
Adjusted starting boil size 41
Boil off losses -8.5
Amount in kettle at end of boil 32.5
Hops absorption losses -0.7
Estimated amount in fermentor 31.8
Total: 48.9  
Equipment Profile Used: System Default
Author: Neil H, Method: All Grain, Style: Saison, ABV 6.06%, IBU 30.11, SRM 12.19, Fermentables: (Maris Otter Pale, Abbey Malt, Munich, Belgian Candi Syrup - Dark (80L), Wheat Malt, Torrified Wheat) Hops: (Perle, Amarillo, Cascade) Other: (whirl floc)
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  • Public: Yup, Shared
  • Last Updated: 2016-11-27 20:31 UTC