Hibiscus Saison - Beer Recipe - Brewer's Friend

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Hibiscus Saison

136 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon Covey
Rating:
4.00 (1 Review)

Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Friday May 10th 2013
1.042
1.007
4.5%
25.7
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Belgian - Pilsner16 lb Pilsner 37 1.6 88.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.1%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 25.68 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Hibiscus Herb Mash --
6 oz Hibiscus Herb Mash 15 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Boone County, KY, USA (2010)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 9 28 38 76 168
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 90 min
Fly Sparge -- 172 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.63 22.5  
Mash volume with grains 7.07 28.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 9.49 g | 38 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Start fermentation at normal temperature and then raise to mid 80's for the second and third days. Return to normal range to finish.

Ramp Mash starting at 112 and moving to 150 without rests.

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  • Last Updated: 2018-07-27 16:04 UTC