Saison Corvo Beer Recipe | All Grain Brett Beer | Brewer's Friend
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Saison Corvo

138 calories 9.5 g 12 oz
Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 120 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Tuesday July 17th 2018
1.043
1.004
5.2%
19.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb American - Pilsner2.75 lb Pilsner 37 1.8 66.3%
0.75 lb American - Red Wheat0.75 lb Red Wheat 38 2.5 18.1%
0.25 lb Rye0.25 lb Rye 38 3.5 6%
0.40 lb Flaked Oats0.4 lb Flaked Oats 33 2.2 9.6%
4.15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cluster0.25 oz Cluster Hops Pellet 6.5 Boil 60 min 16.25 50%
0.25 oz Cluster0.25 oz Cluster Hops Pellet 6.5 Boil 5 min 3.24 50%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal cereal mash Infusion 158 °F 151 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill your adjunct to the same degree of fineness as you mill the malted barley for your main mash, or slightly finer.
Add about 20 percent crushed barley malt, by weight, to your quantity of unmalted adjunct. So, if you have 1 pound of oats, add 0.2 pounds of barley malt, or about 3 ounces. One kilogram of maize would warrant 200 grams of barley malt, and so on.
Add hot water to the mix of adjunct and malt, stir, and measure the temperature. Continue to add hot water until you hit the starch gelatinization temperature shown in the chart for the adjunct you’ve chosen136-147. Hold the cereal mash at this temperature for about 15 minutes.
After the 15-minute rest, slowly heat the cereal mash to boiling, and allow it to boil for 30 minutes, just as if you were making oatmeal. Be sure to stir frequently to prevent scorching. This would be a good time to start heating the strike water for your main mash.
Once the 30-boil is complete, the starches are fully gelatinized and ready to be converted by the enzymes in the main mash.
You have some different options for how to add your cereal mash to the main mash. For instance, if you’re conducting a multi-step temperature mash, you could treat the cereal mash as a decoction addition to the main mash, but this isn’t too common.

The least math-intensive option would be to cool your cereal mash to the target temperature for the main mash, say 149–154°F (65–68°C), and then add it at the same time as you mash in with your strike water. However you choose to add the cereal mash to the main mash, once it’s in there, it’s just like any other mash you’ve done. Wait an hour or longer for the malt enzymes to break down starches into sugars, and proceed normally.

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  • Public: Yup, Shared
  • Last Updated: 2024-03-27 19:51 UTC
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