Raisin d' Saison - Specialty - Beer Recipe - Brewer's Friend

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Raisin d' Saison - Specialty

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jamil z
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Sunday January 22nd 2017
1.070
1.017
6.9%
26.5
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Belgian - Pilsner12.5 lb Pilsner 37 1.6 81.3%
1 lb German - Munich Light1 lb Munich Light 37 6 6.5%
0.75 lb American - Wheat0.75 lb Wheat 38 1.8 4.9%
0.13 lb Belgian - CaraMunich0.125 lb CaraMunich 33 50 0.8%
1 lb Cane Sugar1 lb Cane Sugar 46 0 6.5%
15.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer - Hallertau2 oz Hallertau Hops Pellet 4.4 Boil 60 min 26.46 72.7%
0.75 oz Northern Brewer - Hallertau0.75 oz Hallertau Hops Pellet 4.4 Aroma 0 min 27.3%
2.75 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 484 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 17 15 65 41 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Batch sparge Sparge -- 147 °F 90 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 5.39 21.6  
Mash volume with grains 6.54 26.2  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 8.35 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.15 g | 20.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

Recipe is from brewing classic styles. My favorite homebrew book by far.


Start ferment at 68 and gradually ramp up to80. Should attenuate to 1.011. 7.7% abv

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  • Last Updated: 2017-05-09 20:54 UTC