The Salster III - Beer Recipe - Brewer's Friend

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The Salster III

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Oscar
Rating:
5.00 (1 Review)

Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday August 3rd 2018
1.052
1.010
5.5%
34.2
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 68.3%
2 lb American - White Wheat2 lb White Wheat 40 2.8 19.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.8%
0.25 lb American - Vienna0.25 lb Vienna 35 4 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz pekko0.3 oz pekko Hops Pellet 15 Boil at 212 °F 60 min 16.87 16.7%
1.50 oz Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Pellet 8.5 Boil at 212 °F 10 min 17.33 83.3%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz candied ginger Spice Boil 10 min.
0.25 oz coriander Spice Boil 10 min.
0.25 oz sweet orange peel Spice Boil 10 min.
6 g Gypsum Water Agt Mash 1 hr.
6 g Calcium Chloride Water Agt Mash 1 hr.
2 g Phosphoric acid Water Agt Mash 1 hr.
2 oz Hibiscus Herb Bottling --
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Antwerp, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
NYC tap with 1/2 tsp CaCl and 1/4 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal recirc mash Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.77 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.77 qt/lb 4.54 18.1  
Mash volume with grains 5.36 21.4  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Added rice hulls to mash.
Start at 68 degrees, will let free rise to 80's.
Will add hibiscus as a tea at bottling
will add more ginger as needed at bottling.

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  • Last Updated: 2022-12-28 20:45 UTC