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Saison experiment cold mash low alcohol

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

Original Gravity:

1.022

Final Gravity:

1.003

ABV (standard):

2.5%

IBU (tinseth):

16.8

SRM (morey):

3.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
56 g	Saaz (Pellet) 56 g Saaz (Pellet) Hops		16.77	100%
56 g / $ 0.00

Mash Guidelines

Amount	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	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	--

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.

Last Updated and Sharing

275

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Brews

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

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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