K. Syrah Saison - Beer Recipe - Brewer's Friend

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K. Syrah Saison

184 calories 8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sean Parker
Calories: 184 calories (Per 12oz)
Carbs: 8 g (Per 12oz)
Created: Saturday September 7th 2019
1.058
0.999
7.8%
20.3
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - German - Bohemian Pilsner9 lb German - Bohemian Pilsner 38 1.9 69.2%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 15.4%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 11.5%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfrueh1.5 oz Hallertau Mittelfrueh Hops Pellet 3.6 Boil 60 min 18.1 37.5%
0.50 oz Hallertau Mittelfrueh0.5 oz Hallertau Mittelfrueh Hops Pellet 3.6 Boil 10 min 2.19 12.5%
2 oz Provoak (EU)2 oz Provoak (EU) Hops Pellet 3.5 Dry Hop 5 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash --
1 tsp Gypsum Water Agt Mash --
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
11 lb Syrah grape must Flavor Secondary 7 days
2 tsp Wyeast - Beer Nutrient Water Agt Secondary 7 days
10 ml Amylase enzyme Fining Secondary 7 days
1 tsp Gelatin Fining Secondary 7 days
 
Yeast
- Belle Saison
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.5 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Reverse Osmosis
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Protein rest Infusion 122 °F 122 °F 20 min
Saccharification Infusion 149 °F 149 °F 60 min
4 gal Sparge 158 °F 158 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains (equipment estimates 4.99 g | 20 qt) 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.71 g | 18.8 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.3 21.2  
Top off amount 0.7 2.8  
Going into fermentor 6 24  
Total: 9.31 37.3
Equipment Profile Used: System Default
"K. Syrah Saison" Saison beer recipe by Sean Parker. All Grain, ABV 7.8%, IBU 20.29, SRM 5.63, Fermentables: (German - Bohemian Pilsner, Munich - Light 10L, White Wheat, Corn Sugar - Dextrose) Hops: (Hallertau Mittelfrueh, Provoak (EU)) Other: (Calcium Chloride (anhydrous), Gypsum, Whirlfloc, Beer Nutrient, Syrah grape must, Amylase enzyme, Gelatin)
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  • Last Updated: 2019-10-07 03:12 UTC