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Sweet As - Down Under Saison

180 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aley Ale
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created Monday June 16th 2014
1.055
1.011
5.8%
34.1
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.25 lb American - Pilsner16.25 lb Pilsner 37 1.8 81.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5%
2 lb American - Vienna2 lb Vienna 35 4 10%
0.75 lb Belgian - Cara 45L0.75 lb Cara 45L 34 42 3.8%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz wakatu2 oz wakatu Hops Pellet 7.2 First Wort 0 min 17.23 42.1%
0.75 oz australian summer0.75 oz australian summer Hops Pellet 5.5 Boil 20 min 4.94 15.8%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 20 min 7.48 10.5%
1 oz australian summer1 oz australian summer Hops Pellet 5.5 Boil 5 min 2.17 21.1%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 5 min 2.24 10.5%
4.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 qt Mash Temperature 150 °F 90 min
24 qt sparge Fly Sparge 175 °F 40 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz coriander Spice Boil 10 min.
1 oz sweet orange peel Spice Boil 10 min.
2 each whirfloc Fining Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 257 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: TBD       CO2 Level: 3.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Use gypsum and brewing salts to balance the water profile
Mash Chemistry and Brewing Water Calculator
 
Notes

This beer was brewed as a 10 gallon batch and was fermented using Danstar Belle Saison dry yeast. Fermentation kicked off vigorously within hours.

After only one week in the primary at 78 degrees this beer fermented down to 1.001 and tasted great. I'll let it sit in the secondary for a couple weeks then bottle and keg around 7/25.

To clarify, the name "sweet as" comes from New Zealand slang since I'm using all down under hops. The beer is intended to finish very dry, not sweet, but it will be Sweet As!

Next time I will reduce the fermentation temp a couple degrees and I will also use seeds of paradise instead of orange peel and coriander.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-12-22 06:13 UTC
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