Saison experiment cold mash low alcohol Beer Recipe | All Grain Saison | Brewer's Friend
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Saison experiment cold mash low alcohol

65 calories 5.1 g 330 ml
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 0 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 33% (ending kettle)
Source: Paul Lowe
Calories: 65 calories (Per 330ml)
Carbs: 5.1 g (Per 330ml)
Created: Saturday April 22nd 2023
1.022
1.003
2.5%
16.8
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.63 kg Flaked Wheat0.63 kg Flaked Wheat 34 2 19.6%
0.63 kg Gladfield - Wheat Malt0.63 kg Wheat Malt 38.8 2.13 19.6%
0.45 kg Gladfield - Vienna Malt0.45 kg Vienna Malt 37.4 3.45 14%
0.30 kg New Zealand - Rolled Oats0.3 kg Rolled Oats 12.4 1.4 9.3%
0.20 kg New Zealand - Malted Rye0.2 kg Malted Rye 40.2 3 6.2%
1 kg New Zealand - Lager Light1 kg Lager Light 37 1.43 31.2%
3.21 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Saaz16 g Saaz Hops Pellet 3.5 Boil 30 min 10.17 28.6%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 5 min 6.6 71.4%
56 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 8 °C 8 °C 540 min
3 L Sparge 8 °C 8 °C --
Starting Mash Thickness: 7.2 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
3 g Irish Moss Fining Boil 15 min.
6 g corriander Spice Boil 5 min.
1 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Christchurch
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 8 6 67 68 56
Mash Chemistry and Brewing Water Calculator
 
Notes

Experiment. IGNORE GRAVITY READING IN RECIPE ABOVE. Cold mash 2/3 grain at 8 oC for at least 8 hours. Add salt and acid to cold mash. Target 1008 and around 15 Litres of cold wort. I mash in a bag, remove bag and sit for a couple of hours to let flour settle. Then transfer wort to boil kettle. Raise temp to 66oC and mash remaining malt for 60 minutes add 1ml of extra acid. Aim for 1022 gravity and around 15litres in kettle at end of boil. Ferment with MJ French saison yeast at 19 to 22 degrees.

Outcome: tasty drop.

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  • Public: Yup, Shared
  • Last Updated: 2024-03-22 02:46 UTC
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