G'day, I'm almost at end of this brew (from Brewing Classic Styles p207), have just dry hopped.

Question: The original recipe called for 1.056 OG and actual was 1.070 (did a pretty fine crush) my understanding is that I should have added 5.0L at into fermenter at beginning of fermentation (as per calcs derived from Section N) to bring the SG down, would love if someone could confirm this approach. By the way, I didn't do that and will just put up with higher ABV, as have just tasted it as I was dry hopping and the alcohol isn't overpowering, infact pretty happy with the result.

Recipe posted below, and thanks in advance for any feedback.


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Raison D'Saison - Batch 31

Recipe Overview

Brewer: blu_afro
Style: Saison
Source Recipe Link:
ABV: 6.2% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.056
IBU's (Tinseth): 27
Bitterness to Gravity Ratio: 0.48
Colour: 12.3 EBC = 6.2 SRM

Kettle Efficiency (as in EIB and EAW): 82.5 %
Efficiency into Fermentor (EIF): 70.7 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 64 C = 147.2 F
Boil: 90 min
Ferment: 7 days starting at 20 C = 68 F ramping up to 27 C

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 38.38 L = 10.14 G
Volume into Boil (VIB): 35.98 L = 9.5 G @ 1.043
Volume of Ambient Wort (VAW): 26.83 L = 7.09 G @ 1.056
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.056
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.008 assuming apparent attenuation of 86 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to www.biabrewer.info (needs link)

80.8% Weyermann – Pilsner (3.3 EBC = 1.7 SRM) 4860 grams = 10.72 pounds!
2.9% Weyermann – Wheat Pale (4 EBC = 2 SRM) 174 grams = 0.38 pounds!
2.9% Weyermann – Dark Wheat (17.5 EBC = 8.9 SRM) 174 grams = 0.38 pounds!
5.8% Weyermann - Caramunich 1 (90 EBC = 45.7 SRM) 347 grams = 0.77 pounds!
7.6% Cane Sugar (0.1 EBC = 0.1 SRM) 460 grams = 1.01 pounds!

The Hop Bill (Based on Tinseth Formula)

27 IBU Hallertau MF – 5.0 Pellets (5%AA) 60.3 grams = 2.126 ounces at 60 mins
0 IBU Hallertau MF – 5.0 Pellets (5%AA) 26.4 grams = 0.93 ounces at 0 mins (Dry Hopped)

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 64 C = 147.2 F

Strike Water Needed (SWN): 39.14 L = 10.34 G 64.7 C = 148.4 F

Mashout for for 0 mins at 78 C = 172.4 F

Chilling & Hop Management Methods

Hopsock Used: N

Chilling Method: No-chill (Employed 0 mins after boil end.)

Fermentation & Conditioning

Fermentation: Danstar – Belle Saison for 7 days start at 20 C = 68 F ramping up to 27 C

In Section C: The Fermentable Bill, add to I'd Like to Try O.G. 1.056.
The Fermentable Bill quantities should adjust and in Section O: At Pitching
Expected Original Gravity: should change from 1.070 to 1.056.
I filled out the same recipe for my next brew and this seems to work.
Cheers!

blu_afro wrote: ↑

7 years ago

Question: The original recipe called for 1.056 OG and actual was 1.070 (did a pretty fine crush) my understanding is that I should have added 5.0L at into fermenter at beginning of fermentation (as per calcs derived from Section N) to bring the SG down, would love if someone could confirm this approach.

Yes, that's correct. 5L in Section N does dilute to 1.056/7 in Section O.
MS

robertz64 wrote: ↑

7 years ago

In Section C: The Fermentable Bill, add to I'd Like to Try O.G. 1.056.
The Fermentable Bill quantities should adjust and in Section O: At Pitching
Expected Original Gravity: should change from 1.070 to 1.056.
I filled out the same recipe for my next brew and this seems to work.
Cheers!

Thanks robertz64

Mad_Scientist wrote: ↑

7 years ago

blu_afro wrote: ↑

7 years ago

Question: The original recipe called for 1.056 OG and actual was 1.070 (did a pretty fine crush) my understanding is that I should have added 5.0L at into fermenter at beginning of fermentation (as per calcs derived from Section N) to bring the SG down, would love if someone could confirm this approach.

Yes, that's correct. 5L in Section N does dilute to 1.056/7 in Section O.
MS

Thanks MS