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023 - Saison Cury & Navet 2.0

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BenD
Calories: 158 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)

Created: Monday September 3rd 2018

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.6%

IBU (tinseth):

31.8

SRM (morey):

6.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	American - Pilsner2 kg Pilsner	37	1.8	36.4%
2.50 kg	American - Wheat2.5 kg Wheat	38	1.8	45.5%
0.50 kg	American - Caramel / Crystal 30L0.5 kg Caramel / Crystal 30L	34	30	9.1%
0.50 kg	American - Rye0.5 kg Rye	38	3.5	9.1%
5.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	YCH - German Hallertau50 g YCH - German Hallertau Hops	Pellet	4.1	Boil	60 min	23.37	50%
50 g	YCH - German Hallertau50 g YCH - German Hallertau Hops	Pellet	4.1	Boil	10 min	8.47	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	YCH - German Hallertau (Pellet)		31.84	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.5 L		Infusion	--	64 °C	60 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Cury	Spice	Boil	10 min.
15 g	Poivre noir	Spice	Boil	10 min.
10 g	Masala	Spice	Boil	10 min.
100 g	Navet Déshidraté	Spice	Boil	10 min.
15 g	Sel	Spice	Boil	10 min.
3 g	Piment de Caienne	Spice	Boil	10 min.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	24 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 108 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Eau d'acqueduc de Carleton filtration au charbon.
Mash Chemistry and Brewing Water Calculator

Notes

Mash @ 64'C - - - > 63'C
PH: 5.6 - 5.7

Mash out @ 75'C

OG: 1.052
24L final 4 restant dans kettle (un gros mess d'épices)

Pas de starter (réhidratation seulement)
---------------------------------------------
Fermentation à 22'C pour 48h
24'C pour 2 semaines suivantes
---------------------------------------------
4 octobre:
Gravité 1.005 (pas dégazé) @24'C
Finale autour de 6.4% d'abv

----------------------------------------------
15 octobre: Embouteillage
180g dextrose dans 500ml pour 24L
Gravité finale avant dextrose: 1.005
Dégustation à l'embouteillage (temp. pièce): Sèche et épicée style pains d'épices avec une finale rutabaga poivré et piquant. La masala est dominant, ensuite le navet et bref, le piquant et poivre ensuite. L'amertume est balancée et aurait pu est plus prononcée pour couvrir le goût végétal du navet.

----------------------------------------------
Note finale dégustation avant concours:

Recipe Photos

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Public: Yup, Shared
Last Updated: 2019-06-23 15:45 UTC

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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