La Primavera Solera (Part A) - Old - Beer Recipe - Brewer's Friend

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La Primavera Solera (Part A) - Old

179 calories 10.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 13.5 liters (fermentor volume)
Pre Boil Size: 18.8 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 179 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Wednesday May 20th 2020
1.060
1.003
7.5%
30.3
4.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.43 kg Belgian - Pilsner2.43 kg Pilsner 37 1.6 70.2%
0.29 kg American - Wheat0.29 kg Wheat 38 1.8 8.4%
0.61 kg Munich0.61 kg Munich 37 6 17.6%
0.13 kg Belgian Candi Sugar - Clear/Blond (0L)0.13 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.8%
3.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.94 g Sorachi Ace9.94 g Sorachi Ace Hops Pellet 11.1 Boil 60 min 22.24 50%
9.94 g Sorachi Ace9.94 g Sorachi Ace Hops Pellet 11.1 Boil 10 min 8.06 50%
19.88 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20.25 g Bitter Orange Peel Flavor Boil 0 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
0.59 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.19 bar       Temp: 4 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Asda Still Mineral Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 14 6 120 10 3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.7 L Temperature 62 °C 62 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.8 L) 23
Mash volume with grains (equipment estimates 25 L) 25.2
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.6 L) 18.8
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Top off amount 3.5
Volume into fermentor 13.5
Total: 23  
Equipment Profile Used: System Default
 
Notes
  • Mash as usual with a pH of 5.3.
  • Boil for 15mins and drop temperature down to 38°c.
  • Adjust pH to 4.5 with lactic acid (estimated at 8.3ml but start with 2ml and increase lactic acid slowly)
  • Add WLP672 and wait 8-24hrs for the pH to reach 5.3.
  • Boil for 60mins and follow usual boil process (including hops, nutrient and protofloc).
  • Chill to pitching temperature (22°c) and add WLP590.
  • Allow 3 weeks for primary fermentation to complete.
  • Add WLP645 and allow 6 months as part of secondary fermentation (do not move the beer off of the yeast cake)
  • Add the Apricot Puree and US-05 and allow 1 month before bottling.
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  • Public: Yup, Shared
  • Last Updated: 2023-04-20 21:00 UTC