Ginger Sorachi Saison - Beer Recipe - Brewer's Friend

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Ginger Sorachi Saison

187 calories 17 g 14 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Bob Clark
Calories: 187 calories (Per 14oz)
Carbs: 17 g (Per 14oz)
Created: Friday May 26th 2017
1.057
1.011
6.1%
36.7
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 78.3%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 6.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.3%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 2.2%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.4 Boil 60 min 19.37 16.7%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.4 Boil 15 min 9.61 16.7%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 10.4 Boil 5 min 7.72 33.3%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 10.4 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz sliced ginger root Flavor Boil 1 hr.
1 each 1 lemon, thinly sliced, with peel Flavor Boil 5 min.
5 g Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 8 8 60 77 15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
~4.3 gallons Infusion -- 153 °F 60 min
Mashout Temperature -- 170 °F 10 min
Fly Sparge -- 170 °F 60 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 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.66 g | 18.6 qt) 5.04 20.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

1st batch: OG was higher than expected at 1.063. After 3 weeks in fermentor, finished sweeter than planned at 1.021, 10 points higher than the recipe. May need to pitch a second yeast on next batch, or with to Belle Saison or Wyeast 3711. Sweetness evident in first tasting after 1 week in the bottle. Gravity from the bottle at 1.023. Definitely needs more time to finish, but overall taste is outstanding.

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  • Last Updated: 2017-06-26 00:17 UTC
  • Snapshot Created: 2017-05-26 23:00 UTC