O so Creamy! - Beer Recipe - Brewer's Friend

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O so Creamy!

227 calories 30 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: TüGinger
Hop Utilization: 65%
Calories: 227 calories (Per 330ml)
Carbs: 30 g (Per 330ml)
Created: Thursday April 20th 2017
1.072
1.028
5.8%
45.2
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 73.2%
1 kg German - Red X1 kg Red X 36 12 16.3%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.1%
0.15 kg Belgian - Special B0.15 kg Special B - (late boil kettle addition) 34 115 2.4%
6.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Boil 60 min 25.83 38.5%
40 g Mandarina Bavaria40 g Mandarina Bavaria Hops Pellet 8.5 Boil 20 min 19.34 61.5%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Flavor Primary --
5 g Irish Moss Fining Boil 15 min.
15 g Indian Coriander seed crushed Spice Boil 10 min.
10 g Orange/Mandarine/Tangerine zest Flavor Boil 10 min.
20 g Orange/Mandarine/Tangerine zest Flavor Primary --
10 ml Sweet Orange Essential oil Flavor Boil 10 min.
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 54 °C 30 min
6 L Adding 6l boiling to bring temp up to 67 Infusion -- 67 °C 30 min
12 L -- -- 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.7
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 14.3 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 35.1  
Equipment Profile Used: System Default
"O so Creamy!" Saison beer recipe by TüGinger. All Grain, ABV 5.82%, IBU 45.18, SRM 11.84, Fermentables: (Maris Otter Pale, Red X, Lactose (Milk Sugar), Special B) Hops: (Citra, Mandarina Bavaria) Other: (Lactic acid, Irish Moss, Indian Coriander seed crushed, Orange/Mandarine/Tangerine zest, Sweet Orange Essential oil)
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  • Last Updated: 2017-05-01 07:46 UTC