Simcoe Nelson Mosaic Saison Recipe
View Advanced Beer Results
Hop Oil Information and Taste Metrics
Yummy.
Download BeerSmith File
.bsmx File
Recipe Specifics:
Type: All Grain
SRM: 3.0
IBUS: 34.1
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 80.00 %
Notes:
No hopstand in this beer, the 10 minute additions were added to the boil (I usually calculate a 30 minute hopstand addition as if it were added to the beer at 10 minutes in the boil).
Cooled to 77 pitched a starter of about 4.5 ounces of tired hands yeast 2nd generation that I made the day of brewing (absolutely love how this yeast is developing).
Final Numbers:
Original Gravity: 1.044
Final Gravity: 1.004
ABV: 5.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 40 Seconds Pure Oxygen
Water Profile:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.10 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 1 | – |
| 1.70 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 2 | – |
| 7.70 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 8 | – |
| 2.60 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| R/O | Tap Water | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | No | 0.5 | 0 | 0 | 0 | 1.5 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 138.6 | 0 | 0 | 73.7 | 191.3 | 1 | 6.9 | 6.9 | 347 | 1 | -98 | 0.4 |
Mash/Grain Profile:
Mash at 157.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6 lbs | Organic 2-Row (2.0 SRM) | Grain | 3 | 66.7 % |
| 1 lbs | Organic Flaked Spelt (2.0 SRM) | Grain | 4 | 11.1 % |
| 1 lbs | Organic Oats, Flaked (1.0 SRM) | Grain | 5 | 11.1 % |
| 1 lbs | Organic Rye, Flaked (2.0 SRM) | Grain | 6 | 11.1 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 12.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 7 | 24.3 IBUs |
| 7.70 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 8 | – |
| 2.60 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| 28.00 g | Nelson Sauvin [12.00 %] – Boil 10.0 min | Hop | 10 | 9.7 IBUs |
Fermentation:
Starter: Yes, the morning of brewing.
Yeast: Yeast from Half Acre / Tired Hands Geodesic Saison
Temperature: Ambient 77-80 F Average
Dry Hopping:
Kegged with all the hop additions and cooled to 67 degrees for 7 days then into keezer with the hops left in the keg.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 40.00 g | Nelson Sauvin [12.00 %] – Dry Hop 0.0 Days | Hop | 11 | 0.0 IBUs |
| 40.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 12 | 0.0 IBUs |
| 28.00 g | Mosaic [12.00 %] – Dry Hop 0.0 Days | Hop | 13 | 0.0 IBUs |
-610x915.jpg)