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Saison Chomsky.

207 calories 24 carbs
Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Amidared
Calories: 207 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Sunday September 20th 2015
1.062
1.019
5.72%
15.47
8.92
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 18.9%
1 kg Dry Malt Extract - Wheat1 kg Dry Malt Extract - Wheat 42 3 18.9%
1 kg German - Pilsner1 kg Pilsner 38 1.6 18.9%
0.3 kg Cane Sugar0.3 kg Cane Sugar 46 0 5.7%
0.5 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 9.4%
0.5 kg German - CaraHell0.5 kg CaraHell 34 11 9.4%
0.5 kg German - Caramel Wheat0.5 kg Caramel Wheat 34 46 9.4%
0.5 kg German - Carapils0.5 kg Carapils 35 1.3 9.4%
5.3 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Mandarina Bavaria25 g Mandarina Bavaria Hops Leaf/Whole 8.5 Aroma 5 min 2.07 25%
25 g Pioneer25 g Pioneer Hops Pellet 9 Boil 30 min 9.28 25%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.5 Boil 10 min 2.19 25%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.94 25%
 
Other Ingredients
Amount Name Type Use Time
2 each vanilla pods Flavor Primary --
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 525 B cells required
Safbrew 5-33
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 525 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

Basically I need to use up the leftovers I have from other brews so this recipe is really an experiment to see what I can muster up from all the bits and pieces.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-12-04 22:50 UTC
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