Saison Nordiques - Beer Recipe - Brewer's Friend

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Saison Nordiques

162 calories 10.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Horsman
Calories: 162 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Sunday March 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pale 2-Row3.5 kg Pale 2-Row 37 1.8 58.3%
500 g Canadian - Munich Light500 g Munich Light 34 10 8.3%
1.50 kg American - Rye1.5 kg Rye 38 3.5 25%
250 g Flaked Wheat250 g Flaked Wheat 34 2 4.2%
250 g Rice Hulls250 g Rice Hulls 0 0 4.2%
6,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 24.54 20%
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil 10 min 2.67 20%
28 g Willamette28 g Willamette Hops Pellet 4.5 Aroma 0 min 40%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 20%
70 g / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 18.6
Mash volume with grains 22.6
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 17.3 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Ferment at a warmer temperature, 22-28 Celcius would be preferable for the fuller yeast character. Should be a balanced spiciness with the rye and Willamette.

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  • Last Updated: 2019-07-25 17:24 UTC