Grain Bill
-Base is pilsner, Vienna and Wheat malt to add body, head and character with a slight maltiness from the Vienna. Acidulated malt to lower mash pH.
Hops
-Bittering hops to give approximately 30 IBUs and add spicy and fruity notes.
-Kent Goldings, Saaz, or Willamette to add mild floral/herbal notes without overpowering the fruit.
Water Chemistry
Calcium: 50
Magnesium: 5
Sodium: 20
Chloride: 30
Sulfate: 100
-Higher sulfates will give aid in drying out the beer and accentuating the hops/fruit.
Notes
Target mash temperature: 65-66c (lower mash temperature ideal to create a drier, more fermentable beer).
Target pH: 5.2-5.3
Fermentation Temperature: 25c
Fruit: 3.5kg of frozen rasberries pureed and added to the end of the boil via a mesh bag.
Raspberry Saison
https://www.brewersfriend.com/homebrew/recipe/view/931308/raspberry-saison
Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.041
Efficiency: 70% (brew house)
STATS:
Original Gravity:
Final Gravity:
ABV (standard):
IBU (tinseth): 27.48
SRM (morey): 4.03
Mash pH:
FERMENTABLES:
4.2 kg – Pilsner Malt (81.6%)
300 g – Vienna Malt (5.8%)
500 g – Wheat Malt (9.7%)
150 g – Acidulated (2.9%)
HOPS:
60 g – Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 27.48
15 g – Saaz, Type: Pellet, AA: 3.5, Use: Boil for 0 min
MASH GUIDELINES:
- Strike, Temp: 65 C, Time: 60 min, Amount: 18.9 L
- Sparge, Temp: 24 C, Amount: 12.9 L
Starting Mash Thickness: 3.14 L/kg
OTHER INGREDIENTS:
1 each – Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
3.5 kg – Frozen Raspberry Puree, Time: 5 min, Type: Other, Use: Boil
YEAST:
Mangrove Jack – French Saison Ale M29
Starter: No
Form: Dry
Attenuation (avg): 87.5%
Flocculation: Medium
Optimum Temp: 26.11 – 32.22 C
Fermentation Temp: 26 C
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: dextrose
Amount: 151.2 g
CO2 Level: 2.5 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 50
Mg2: 10
Na: 20
Cl: 35
SO4: 110
HCO3: 100