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Bells of St Clements Saison 2

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 14.9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brown Mule Brewing
Calories: 147 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)

Created: Sunday February 17th 2019

Original Gravity:

1.049

Final Gravity:

1.005

ABV (standard):

5.9%

IBU (tinseth):

22.3

SRM (morey):

4.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.20 kg	United Kingdom - Maris Otter Pale1.2 kg Maris Otter Pale	38	3.75	37.3%
1 kg	Belgian - Pilsner1 kg Pilsner	37	1.6	31.1%
0.65 kg	Belgian - Wheat0.65 kg Wheat	38	1.8	20.2%
0.22 kg	Flaked Wheat0.22 kg Flaked Wheat	34	2	6.8%
0.15 kg	Corn Sugar - Dextrose0.15 kg Corn Sugar - Dextrose	42	0.5	4.7%
3.22 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 g	Tettnanger4 g Tettnanger Hops	Pellet	4	Boil at 100 °C	60 min	2.99	6.3%
10 g	Lemondrop10 g Lemondrop Hops	Pellet	5.2	Boil at 100 °C	10 min	3.52	15.6%
10 g	Lemondrop10 g Lemondrop Hops	Pellet	5.2	Boil at 100 °C	5 min	1.93	15.6%
40 g	Lemondrop40 g Lemondrop Hops	Pellet	5.2	Whirlpool at 90 °C	0 min	13.87	62.5%
64 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 g	Tettnanger (Pellet) 4 g Tettnanger (Pellet) Hops	2.99	6.3%
60 g	Lemondrop (Pellet) 60 g Lemondrop (Pellet) Hops	19.32	93.7%
64 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 L	Infusion	--	64 °C	60 min
12.5 L	Sparge	--	76 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Gypsum	Water Agt	Mash	1 hr.
3.20 g	Lactic acid	Water Agt	Mash	1 hr.
7 g	Coriander	Herb	Boil	5 min.
15 g	orange zest	Flavor	Secondary	5 min.

Yeast

Mangrove Jack - French Saison Ale M29

Amount:	2 Each	Cost:
Attenuation (avg):	87.5%	Flocculation:	Medium
Optimum Temp:	26 - 32 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 64 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 95.3 g Temp: 20 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Last time did not get the mash right. Use iodine test this time to check if it is complete. If not mash for longer. Also check the temp more accurately - the brew kit can be out by +3C

OG before fermentation was 1.050, FG was 1.004.

Fermentation temperature set to rise from 20C to about 30C over 10days. (hot summer in WA)

Soaked orange peel (from 2 oranges) in 200ml of vodka for a week.

Bottled on 9 March 2019

Delicious - great summer time beer

Last Updated and Sharing

705

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Public: Yup, Shared
Last Updated: 2019-10-29 05:15 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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