G50 Brett Amalgamation II Saison - Beer Recipe - Brewer's Friend

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G50 Brett Amalgamation II Saison

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JH
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday April 16th 2018
1.056
1.010
6.1%
26.8
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg German - Bohemian Pilsner8 kg Bohemian Pilsner 38 1.9 71.4%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 17.9%
1 kg Flaked Oats1 kg Flaked Oats - (late boil kettle addition) 33 2.2 8.9%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 46 0.5 1.8%
11.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Leaf/Whole 12.9 Boil 60 min 16.86 20%
100 g First Gold100 g First Gold Hops Leaf/Whole 9.5 Boil 5 min 9.9 80%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
67 g Cherry blossom Other Primary 1 days
 
Yeast
The Yeast Bay - Amalgamation - Brett Super Blend
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 487 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
4g gypsum
5g salt
14g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Temperature -- 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.33 L. Suggest reducing initial water volume to 45.4 L and adding 7.93 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 27.5
Mash volume with grains 34.8
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 37.6 L) 40.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 53.3 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 47
Going into fermentor 47
Total: 67.8  
Equipment Profile Used: System Default
 
Notes

Go higher chloride than sulfate if you want the pillowy mouthfeel of Belgian saisons.

Steep oats in kettle pre-boil whilst heating over 72-99C for around 60 mins.

Boil start 4.30

Kegging date 15/05/18 - light brett nose on a dry peppery spice saison.
1 keg primed with 110g heather honey and kegged with cherry blossom. Other primed with sugar.

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  • Last Updated: 2018-06-09 17:51 UTC