Triangle Honey Basil Saison - Beer Recipe - Brewer's Friend

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Triangle Honey Basil Saison

186 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Les
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday August 12th 2017
1.057
1.009
6.3%
30.8
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Ale6 lb Pale Ale 39 2.3 54.5%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 22.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 9.1%
1 lb Honey1 lb Honey 42 2 9.1%
8 oz Belgian Candi Sugar - Clear/Blond (0L)8 oz Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 30.79 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 0 min 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Dry Hop 5 days 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Fresh Basil Herb Boil 1 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Spring water purchased at Sams Club
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Decoction -- 165 °F 60 min
1 gal Strike Water Infusion -- 212 °F 5 min
3.5 gal Sparge -- 165 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.38 g | 33.5 qt) 8.32 33.3  
Mash volume with grains (equipment estimates 9.14 g | 36.5 qt) 9.08 36.3  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

Used WLP590 French Saison yeast.

Add 8 oz of basil simple syrup at flame-out.

Basil Simple Syrup

  1. Chiffonade the Basil.
  2. Dissolve Belgian Candy Sugar in to 1 cup of water at medium temp stirring often.
  3. Bring mixture to a boil.
  4. Remove from heat and add basil.
  5. Let mixture stand for 2 hours.
  6. Strain the basil out of the mixture
    Yield: ~12oz of syrup

    Ferment at ~68 degrees F for 7 days
    Rack to secondary and add .5oz kent goldings
    Allow secondary to clear for 7 days.
Last Updated and Sharing
 
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  • Last Updated: 2017-08-13 03:28 UTC