La Saisson d'Ete - Beer Recipe - Brewer's Friend

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La Saisson d'Ete

144 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 78% (brew house)
Source: https://beerandbrewing.com/the-classic-saison-reci
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Friday July 27th 2018
1.048
1.006
5.5%
22.6
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 78.9%
0.30 kg German - Vienna0.3 kg Vienna 37 4 7.9%
0.20 kg Belgian - Wheat0.2 kg Wheat 38 1.8 5.3%
0.30 kg Finland - Melanoid Malt0.3 kg Melanoid Malt 35 27 7.9%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g East Kent Goldings24 g East Kent Goldings Hops Pellet 5 Boil 30 min 14.08 46.2%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 8.53 53.8%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Coriander Flavor Boil 5 min.
60 g Lemon peals Flavor Boil 5 min.
1 tsp Irish moss Fining Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 64 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
8 gr. of gypsum to strike water when it reaches 40C
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 9.9
Mash volume with grains 12.4
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 21.2 L) 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 26
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 30.7  
Equipment Profile Used: System Default
"La Saisson d'Ete" Saison beer recipe by https://beerandbrewing.com/the-classic-saison-reci. All Grain, ABV 5.51%, IBU 22.61, SRM 5.3, Fermentables: (Pilsner, Vienna, Wheat, Melanoid Malt) Hops: (East Kent Goldings, Styrian Goldings) Other: (Coriander, Lemon peals, Irish moss, Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2019-08-08 12:41 UTC