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Rhubarb Saison

136 calories 12 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Thursday June 6th 2019
1.045
1.008
4.8%
24.6
5.7
5.6
9.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Gladfield - Pilsner Malt1.8 kg Pilsner Malt $ 4.80 / kg
$ 8.64 		37.7 1.93 66.7%
0.90 kg Joe White - Raw Wheat0.9 kg Raw Wheat 20 1.5 33.3%
2.70 kg / $ 8.64
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops $ 0.10 / g
$ 0.50 		Pellet 15 Boil 60 min 18.01 25%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 10 min 6.53 75%
20 g / $ 0.50
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
0.50 each Camden Tablet Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 80 min.
200 g Rhubarb Flavor Boil 20 min.
200 g Rhubarb Flavor Primary 3 days
600 g Rhubarb Flavor Primary 8 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.28 bar       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 5 9 1 13
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 64 °C 64 °C 90 min
Quick Water Requirements
Water Liters
Total strike volume 18.6
Mash volume with grains 20.4
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.8 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 9.2 L) 12
Estimated amount in fermentor 12
Total: 18.6  
Equipment Profile Used: System Default
 
Notes

Cut the rhubarb into cubes. Steam it for 10 minutes then freeze it.

Boil the milled spelt separately with 2 litres (extra to mash water) until it becomes creamy. Add to kettle before the grains.

Start fermentation at 18°C and let it free rise. Keep ambient temp at 20°C and just use a foil lid for the fermenter.

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  • Last Updated: 2020-10-19 20:53 UTC