Saison d'Hiver with Black Currants and Oak - Beer Recipe - Brewer's Friend

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Saison d'Hiver with Black Currants and Oak

168 calories 7.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 24.5 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 27.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeff
Calories: 168 calories (Per 330ml)
Carbs: 7.3 g (Per 330ml)
Created: Saturday August 31st 2019
1.057
0.999
7.6%
23.5
24.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.10 kg German - Pilsner6.1 kg Pilsner 38 1.6 78.7%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 12.9%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 3.2%
0.20 kg United Kingdom - Pale Chocolate0.2 kg Pale Chocolate 33 207 2.6%
0.20 kg American - Midnight Wheat Malt0.2 kg Midnight Wheat Malt 33 550 2.6%
7.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Strisselspalt90 g Strisselspalt Hops Pellet 3 Boil 60 min 23.46 100%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Lactic acid Water Agt Mash 0 min.
 
Yeast
The Yeast Bay - Saison Blend
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Med/Low
Optimum Temp:
20 - 27 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 160.6 g       Temp: 20 °C       CO2 Level: 2.5 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
25.5 L Heat strike water to 68C Infusion -- 65 °C 90 min
Mash out Temperature -- 75 °C 10 min
20 L Sparge until volume collected Batch Sparge -- 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.3
Mash volume with grains 28.4
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 16.1 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 24.5 L) 27.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.5 L) 24.5
Total: 39.2  
Equipment Profile Used: System Default
 
Notes

-Co-pitch 1L starter of TYB Saison Blend with dregs from Grassroots Arctic Saison and Auval Trifolium. Ferment for 48 hours at 18C, then allow to free rise.

-Rack to secondary onto 6 lbs fresh black currants and 0.5 oz American oak (pre-boiled, and soaked in cabs sauv) after 3 weeks.

-Allow re fermentation and conditioning on fruit/oak for 2-3 months.

-Take a sample gravity reading and taste test. Rack off when wood character is acceptable. Bottle after gravity is stable month to month.

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  • Public: Yup, Shared
  • Last Updated: 2019-08-31 19:46 UTC