American Solera Saison by Matt Spaanem - Beer Recipe - Brewer's Friend

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American Solera Saison by Matt Spaanem

180 calories 11.5 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.1 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: sofroglo
Calories: 180 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Monday December 31st 2018
1.056
1.004
6.7%
29.0
6.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Pale Ale (US)18 lb Pale Ale (US) 36.8 3 81.8%
2 lb CaraBelge (DE)2 lb CaraBelge (DE) 32.8 13 9.1%
2 lb Flaked Oats2 lb Flaked Oats 32.8 2 9.1%
22 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau (DE)3 oz Hallertau (DE) Hops Leaf/Whole 4.8 First Wort 100 min 27.35 75%
1 oz Hallertau (DE)1 oz Hallertau (DE) Hops Leaf/Whole 4.8 Boil 5 min 1.65 25%
4 oz / 0.00
 
Yeast
The Yeast Bay - Dry Belgian Ale
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Med/High
Optimum Temp:
68 - 74 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 11.1 44.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.1 56.4
Equipment Profile Used: System Default
 
Notes

Saccharification Rest Infusion 156.0 °F 60 min



Original Recipe used Mute Dog Abbey. Info link- http://mutedog.beer/wild-yeast

Here's the recipe we've been using for our pinot noir barrel solera project: http://beersmithrecipes.com/.../american-solera-saison Ferment with whatever belgian strain you prefer (i use my wild caught stuff) then once in the barrel brett and (eventually) lacto go to town on the remaining sugars and make an awesome funky brett beer with a mild tartness. We exchange half of the beer once every 6 months or so, whenever we can all get around to brewing the recipe.

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  • Last Updated: 2019-01-01 23:18 UTC