Brett Saison - Beer Recipe - Brewer's Friend

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Brett Saison

184 calories 13.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tony
Calories: 184 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday May 4th 2017
1.057
1.006
6.6%
30.7
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Bohemian Pilsner7 lb Bohemian Pilsner 38 1.9 65.1%
2 lb American - Rye2 lb Rye 38 3.5 18.6%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 4.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Pacific Jade0.55 oz Pacific Jade Hops Pellet 15 Boil 60 min 30.74 12.1%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 3.3 Boil 0 min 22%
2 oz Amarillo2 oz Amarillo Hops Pellet 7 Boil 0 min 44%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12 Boil 0 min 22%
4.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 148 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.31 g | 37.2 qt) 8.89 35.5  
Mash volume with grains (equipment estimates 10.09 g | 40.4 qt) 9.67 38.7  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.92 g | 31.7 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.89 35.5
Equipment Profile Used: System Default
 
Notes

start at 65 F, free rise to 70+, slowly boost to 80F when fermentation slows/peaks. Going to try fermenting with a sanitized foil airlock and adding candi sugar (or honey - if I can find something interesting) during primary. Need this to get to a fairly low gravity since it will be bottled. Thinking 3 volumes of CO2 in some fairly sturdy bottles.

Considering adding ~ 250mL of a WLP644 starter I'm growing up for a 100% Brett IPA (this should add additional tropical aromas/flavors and maybe some funk).

This batch will be split after primary - 2.5 gallons will be dry hopped (half all dry hop amounts) and 2.5 gallons will be racked onto tart Wisconsin cherries with some sour bottle dregs (Jolly Pumpkin, Mobcraft Existence, ??). I also plan on brewing a couple 1 gallon batches for blending.

Starter: .75L (4-5 pellets simcoe) on stir plate (5/6).

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  • Last Updated: 2017-05-07 15:56 UTC