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Cranberry Sauson (4L)

Method: Extract
Style: Saison
Boil Time: 30 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 4.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Joe
Calories: 223 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)

Created: Saturday November 10th 2018

Original Gravity:

1.073

Final Gravity:

1.012

ABV (standard):

8.0%

IBU (tinseth):

0.0

SRM (morey):

3.3

Mash pH

5.8

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.55 kg	Dry Malt Extract - Pilsen0.55 kg Dry Malt Extract - Pilsen	42	2	67.1%
0.15 kg	Dry Malt Extract - Wheat0.15 kg Dry Malt Extract - Wheat	42	3	18.3%
120 g	Cane Sugar120 g Cane Sugar - (late boil kettle addition)	46	0	14.6%
0.82 kg / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.40 g	Epsom Salt	Water Agt	Mash	1 hr.
0.20 g	Table Salt	Water Agt	Mash	1 hr.
0.20 g	Baking Soda	Water Agt	Mash	1 min.
1 g	Yeast Nutient	Other	Boil	5 days
350 ml	Cranberry Juice	Flavor	Boil	10 min.
0.40 g	Cardamom (1 seed)	Spice	Boil	5 min.
1 each	Cinnamon Stick	Spice	Boil	5 min.
0.50 g	Clove	Spice	Boil	5 min.
0.25 g	Coriander (10 seeds)	Spice	Boil	5 min.
3 g	Ginger (Fresh)	Spice	Boil	5 min.
0.25 g	Grains of Paradise (10 seeds)	Spice	Boil	5 min.
10 g	Fresh orange peel	Flavor	Boil	30 min.
10 g	Fresh orange zest	Flavor	Boil	5 min.
0.50 kg	Roasted Peeled Persimmons	Flavor	Secondary	14 min.
0.50 each	Gelatin	Fining	Kegging	5 hr.

Yeast

RVA Yeast Labs - RVA 263 Ghost Ale

Amount:	1 Each	Cost:
Attenuation (avg):	80.5%	Flocculation:	Medium
Optimum Temp:	18 - 27 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 53 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3 Volumes

Target Water Profile

Culligan

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	10	33	30	40	33

Notes

Built up a 500 mL starter from dregs of Fantome Forest Ghost Blonde.
Roast 1 kg (a little bit more than 1 kg to accommodate for evaporation) at 350 F in the oven for 30 minutes. Flip and roast 15 minutes longer. Cool, add 1 g pectin enzyme, puree, and freeze.
In 4.5 L water, add minerals, orange peel, and DME (cane sugar in recipe is estimate from persimmons). Boil until 4 L remains, add cinnamon sticks, roughly smashed spices, fresh ginger, orange zest, and yeast nutrient.
Chill to 64 F and pitch starter. Ferment at 66 F for three days and raise to between 75 F and 80 F for two weeks. Add persimmons after first 7 days.
Rack to secondary at 70 F for clarification for at least one week.
Cold crash for 1 day. Add gelatin, cold crash three days. Keg/bottle at 3 vol CO2.

Last Updated and Sharing

443

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Brews

Public: Yup, Shared
Last Updated: 2018-11-11 00:22 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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Cranberry Sauson (4L)

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