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Oat Saison

174 calories 11.7 g 330 ml
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
 
Mash Guidelines
Amount Description Type Temp Time
6 L Infusion 65 °C 90 min
2 L Sparge 75 °C 10 min
 
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
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume (equipment estimates 5.42 g | 21.7 qt) 2.59 10.4  
Grain absorption losses -0.53 -2.1  
Mash Lauter Tun losses -0.24 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 4.68 g | 18.7 qt) 1.85 7.4  
Boil off losses -2.26 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 2.38 9.5  
Volume into fermentor 2.38 9.5  
Total: 2.59 10.4
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