Spelt Saison - Beer Recipe - Brewer's Friend

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Spelt Saison

150 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 50% (brew house)
No Chill: 15 minute extended hop boil time
Calories: 150 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Friday August 9th 2019
1.050
1.004
5.9%
22.7
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 61.5%
2 kg Belgian - Unmalted Wheat2 kg Unmalted Wheat 36 2 30.8%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 22.66 100%
50 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) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
18 L Infusion -- 63 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 15.5 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Using joe white export pilsner, which should have very strong DP.

Toast spelt berries slightly, 45min at 160°C (fan forced).

Skip cereal mash step, since gelatiziantion of spelt should still occur at normal mash temp (just need to keep track of conversion).

Adjust LDME depending on final gravity achieved.

Mashed low (63deg) +18L of water, 60min mash, got

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  • Last Updated: 2019-08-22 12:25 UTC