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fresh hop saison

156 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 1170 liters (ending kettle volume)
Pre Boil Size: 1200 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 88% (ending kettle)
Calories: 156 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created Tuesday September 15th 2020
1.052
1.005
6.2%
25.5
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
175 kg German - Pilsner175 kg Pilsner 38 1.6 79.5%
10 kg Briess - Brewers Red Wheat Flakes10 kg Brewers Red Wheat Flakes 32.2 2 4.5%
25 kg Bestmalz - Rye Malt25 kg Rye Malt 38 3.1 11.4%
10 kg Briess - Brewers Oat Flakes10 kg Brewers Oat Flakes 32.2 2.5 4.5%
220 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5,000 g spatler pure5000 g spatler pure Hops Leaf/Whole 3.2 Whirlpool at 90 °C 20 min 5.06 72.5%
1,500 g Centennial1500 g Centennial Hops Leaf/Whole 9 Boil at 100 °C 10 min 9.61 21.7%
400 g Magnum400 g Magnum Hops Pellet 12.5 Boil 60 min 10.8 5.8%
6,900 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
572 L Strike 67 °C 60 min
850 L Batch Sparge -- --
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
70 g Gypsum Water Agt Mash 1 hr.
50 g Salt Water Agt Mash 1 hr.
394.70 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 5267 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"fresh hop saison" Saison beer recipe. All Grain, ABV 6.16%, IBU 25.47, SRM 3.08, Fermentables: (Pilsner, Brewers Red Wheat Flakes, Rye Malt, Brewers Oat Flakes) Hops: (spatler pure, Centennial, Magnum) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-28 17:53 UTC
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