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Oat Saison

174 calories 11.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 174 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Thursday March 22nd 2018
1.058
1.005
6.9%
30.6
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,800 g German - Pilsner1800 g Pilsner 38 1.6 80.9%
175 g Rolled Oats175 g Rolled Oats 33 2.2 7.9%
200 g Brown Sugar200 g Brown Sugar 45 15 9%
50 g German - CaraAroma50 g CaraAroma 34 130 2.2%
2,225 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Kent Goldings10 g Kent Goldings Hops Pellet 6 First Wort 0 min 16.04 28.6%
10 g Kent Goldings10 g Kent Goldings Hops Pellet 6 Boil 30 min 10.47 28.6%
15 g Kent Goldings15 g Kent Goldings Hops Pellet 6 Boil 5 min 4.08 42.9%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottling bucket       Amount: 55g sugar in 200ml boiled water       CO2 Level: 2.4 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Infusion -- 65 °C 90 min
2 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.5 L) 9.8
Mash volume with grains (equipment estimates 21.9 L) 11.1
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.7 L) 7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 9
Volume into fermentor 9
Total: 9.8  
Equipment Profile Used: System Default
 
Notes

I have deliberately kept the ingredients simple to allow the yeast to display its ester / taste profile. This will be brewed in summer in Kagoshima, where temperatures stay above 28 and often go to 33.
I am aiming for a dry, flavoursome saison. No need for high ibus.
The caraaroma is mainly for colour and to add s touch of balance to the drying effect of the sugar and oats.

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  • Last Updated: 2018-03-29 01:03 UTC