Rock Hard Saison - Beer Recipe - Brewer's Friend

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Rock Hard Saison

11574 calories 984.4 g 19 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason
Calories: 11574 calories (Per 19L)
Carbs: 984.4 g (Per 19L)
Created: Wednesday March 28th 2018
1.066
1.011
7.3%
47.9
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg German - Bohemian Pilsner2.25 kg Bohemian Pilsner 38 1.9 37.3%
2.25 kg American - Pale 2-Row2.25 kg Pale 2-Row 37 1.8 37.3%
0.87 kg American - White Wheat0.87 kg White Wheat 40 2.8 14.4%
0.29 kg Flaked Rye0.29 kg Flaked Rye 36 2.8 4.8%
0.38 kg Dry Malt Extract - Light0.38 kg Dry Malt Extract - Light 42 4 6.3%
6.04 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Centennial16 g Centennial Hops Pellet 8.4 Boil 90 min 17.99 14.4%
73 g Amarillo73 g Amarillo Hops Pellet 8.6 Whirlpool 10 min 29.9 65.8%
22 g Citra22 g Citra Hops Pellet 12.6 Dry Hop 7 days 19.8%
111 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Fresh parsley Flavor Other 10 min.
3 g Fresh Rosemary Flavor Other 10 min.
3 g Fresh Lemon Thyme Flavor Other 10 min.
1.50 g Fresh white sage Flavor Other 10 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 12PSI      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike water Infusion -- 65 °C 120 min
16 L Batch Sparge Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.7
Mash volume with grains 24.4
Grain absorption losses -5.7
Remaining sparge water volume 15.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 21
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

Fresh ingredients and Amarillo hops go in for whirlpool after flame out.

Dry hop the Citra for 7 days after 4 days of fermentation

Recipe based on http://www.stonebrewing.com/blog/miscellany/2012/dogfish-head-victory-stone-saison-du-buff-homebrew-recipe

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  • Last Updated: 2018-03-28 19:14 UTC