Ra-Ra-Sais-boom-bah - Beer Recipe - Brewer's Friend

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Ra-Ra-Sais-boom-bah

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Me, adapted from multiple recipes
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Friday February 9th 2018
1.063
1.014
6.4%
29.3
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 71.4%
0.50 lb Honey0.5 lb Honey 42 2 7.1%
0.50 lb American - Munich - Dark 20L0.5 lb Munich - Dark 20L 33 20 7.1%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 7.1%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 7.1%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.83 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 13.42 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Egyptian hibiscus Spice Boil --
0.50 oz Egyptian hibiscus Spice Secondary --
0.50 oz ginger Spice Secondary --
2 g gypsum Water Agt Mash --
1 g table salt Water Agt Mash --
1 g Calcium Chloride Water Agt Mash --
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2P29BVW

2g gypsum, 1g table salt, 1g calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Robobrew -- -- 155 °F --
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 2.76 11.1  
Mash volume with grains 3.28 13.1  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume 2.01 8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 2.18 g | 8.7 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 4.77 19.1
Equipment Profile Used: System Default
 
Notes

This is sort of a mix of some of the other hibiscus saison recipes I've found. I don't care for coriander, so this recipe has none. Hibiscus is brewed as a tea, so it's going in at "flame out" and I'll rest the beer for 5 minutes to steep before doing whirlpool and starting the chill. Another blast of hibiscus with a little bit of ginger as a "dry hop" style addition to secondary should bring out the tart flavor and color even more.

The hibiscus we have on hand was purchased from the spice vendors at Khan El Khalili Bazaar in Cairo, so we wanted an Egyptian pun for the name. Since this is just an experiment, we're brewing a little more than 1/2 of our normal batch size.

The water agents are based on adjusting our water profile to match the "Balanced" profile. You'll want to do your own water changes if you decide to brew this.

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  • Last Updated: 2018-02-22 21:39 UTC