Saison Seljo - Beer Recipe - Brewer's Friend

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Saison Seljo

162 calories 11.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Saturday May 25th 2019
1.054
1.005
6.4%
23.5
3.5
5.6
14.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.89 kg German - Pilsner8.89 kg Pilsner 38 1.6 78.8%
1 kg German - Vienna1 kg Vienna 37 4 8.9%
0.89 kg Flaked Oats0.89 kg Flaked Oats 33 2.2 7.9%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.4%
11.28 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75.30 g Styrian Goldings75.3 g Styrian Goldings Hops Pellet 4.5 Boil 60 min 16.75 44.4%
47.06 g Styrian Goldings47.06 g Styrian Goldings Hops Pellet 4.5 Boil 10 min 3.79 27.8%
47.06 g Saaz47.06 g Saaz Hops Pellet 3.5 Boil 10 min 2.95 27.8%
169.42 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g coriander seed Spice Boil 5 min.
20 g Orange peel Spice Boil 5 min.
14 ml Lactic acid Water Agt Mash --
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
2 Each
Cost:
7.00 € / each
14.00 €
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 224 B cells required
14.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 345.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Riječka voda
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
36.1 L Strike 64 °C 64 °C 60 min
27.3 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.55 L. Suggest reducing initial water volume to 45.4 L and adding 3.15 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 33.4
Mash volume with grains (equipment estimates 34.5 L) 40.5
Grain absorption losses -10.8
Remaining sparge water volume (equipment estimates 26.5 L) 22.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 48.5 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 42
Top off amount 6
Going into fermentor 48
Total: 56.3  
Equipment Profile Used: System Default
 
Notes

A Saison’s body is usually light to medium making it necessary for all grain brewers, using a single step mash, to stay at the low end of the mashing temperature range, between 64C. This will increase the breakdown of complex sugars to simpler sugars by beta amylase, producing a highly attenuated beer.

Candy sugar add 15min before the end of the boil.

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  • Last Updated: 2021-05-03 16:37 UTC