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Mystic Vision Saison

164 calories 10 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 87% (brew house)
Source: Reevesie
Calories: 164 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created Saturday September 19th 2020
1.051
1.003
6.3%
14.2
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Pale 2-Row8 lb Pale 2-Row 37 1.8 54.2%
0.25 lb United Kingdom - Amber0.25 lb Amber 32 27 1.7%
0.25 lb American - Victory0.25 lb Victory 34 28 1.7%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 1.7%
6 lb Apricot6 lb Apricot - (late fermenter addition) 4.05 0 40.7%
14.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Old Mission0.1 oz Old Mission Hops Leaf/Whole 4.3 Boil 60 min 1.32 1%
1 oz Centennial1 oz Centennial Hops Fresh 10 Boil 60 min 5.11 10.4%
4.50 oz Shaddock4.5 oz Shaddock Hops Fresh 5 Boil 15 min 5.71 46.9%
4 oz Shaddock4 oz Shaddock Hops Fresh 5 Whirlpool at 205 °F 20 min 2.08 41.7%
9.60 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Strike 165F + Cold H2O Strike 147 °F 60 min
3.5 gal 145F Batch Sparge 165 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Fermcap Fining Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
2.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 oz Oak Cubes Medium Toast Flavor Primary 14 days
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

6/12/21-Bottled this off keg, it is amazing!
5/2/21-Kegged
9/20/20-UPDATE 11/1/2020-This batch received a #10 can (6#/96oz) of Vintner's Apricot Wine Fruit Base. I am adjusting the quantity in the recipe down to match the sugar/OG changes based upon Michael Tonsmiere's (The Mad Fermentationist) adding fruit to beer calculator. 1st Saison, officially. Also using wet hops from my garden, so the estimates above are for dry weight, even though I am using wet hops. The yeast strain is a mix between Dupont and Allegash
Saison, so best guess for a yeast match on drop down menu.
Water Adjustments:
Mash-2g CaSO4, 4.5g CaCl2, 1.5g MgSO4, 3ml 75% Phosphoric
Sparge- 2g CaSO4, 4.5g CaCl2, 1.5g MgSO4, 1.5ml 75% Phosphoric
Kettle-3ml 75% Phosphoric
Plate chiller didn't, going to have to solve that for next time, wort went into fermenter at 140F, even though the water was chilled to ~40F. Cooled it after moving, and all of the break is in there, and then pitched yeast at 80F and added 30 sec of O2. Added 1/2oz of Med Toast Oak into the fermenter with the yeast.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-06-12 19:15 UTC
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