Art saison - Beer Recipe - Brewer's Friend

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Art saison

155 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday January 23rd 2017
1.047
1.011
4.8%
35.6
9.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb New Zealand - Organic Pilsner9 lb Organic Pilsner 37.9 1.59 90%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 11.8 Boil 30 min 16.61 33.3%
1 oz Pacific jade1 oz Pacific jade Hops Pellet 14.3 Boil 10 min 18.99 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 15 min.
1 tsp nutrient Other Boil 15 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: KEG!       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 17 °F 180 min
Infusion -- 95 °F 30 min
Infusion -- 125 °F 30 min
Infusion -- 149 °F 120 min
Infusion -- 167 °F 180 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Mash volume with grains (equipment estimates 8.61 g | 34.4 qt) 8.3 33.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

tap water 7.5 gallons
5ml lactate
3 g ca cl
mash ph 5.4 calculated

tried to do overnight step mash, starting cold, then ramp up, but the GF stalled at 90F for a few hours and basically stayed there for 6 hours. there was scorching on the burner so i transferred to the other GF. Then ramped up (with grains in place) and mashed at 152 for 45 minutes, then mash out at 167 for 5 minutes.

at end of boil, whirlpooled for 3-4 minutes, let it sit for 20-30 to settle (I was still prepping my FV)

Chilled to 70. closed off the keg FV and left it till that night. Pitched probably around 65-70. No starter just the wyeast smack pack thing.

Day 0 (March 3 2017) home from work very active fermentation, gonna keep ramping the temp up to high 70 to get it to finish out.
Day 2 72F the very active ferm now modestly active.
Day 3 74F
Day 4 77F - still a nice slowconstant bubble
Day 7 79F - stopped bubbling, SG 1.012
Kegged with CBDS and carbed for Molly's show

bubblegum, cirtusy bitterness, some bite maybe pepper like.

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  • Last Updated: 2019-04-14 18:02 UTC