Battre L'oie Saison

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 99%
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)

Created: Thursday April 30th 2020

Shock Top Clone

by BruskiBruing

OG: 1.049 FG: 1.012 ABV: 4.9% IBU: 16

Original Gravity:

1.048

Final Gravity:

1.008

ABV (standard):

5.3%

IBU (tinseth):

17.1

SRM (morey):

3.2

Mash pH

6.1

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
106 oz	Belgian - Pilsner106 oz Pilsner	37	1.6	66.3%
18 oz	Finland - Vienna Malt18 oz Vienna Malt	36	3	11.3%
18 oz	American - Red Wheat18 oz Red Wheat	38	2.5	11.3%
18 oz	Cane Sugar18 oz Cane Sugar	46	0	11.3%
160 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool	15 min		50%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	60 min	17.06	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Citra (Pellet)		50%
1 oz	Willamette (Pellet)	17.06	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Infusion	--	153 °F	60 min
		Sparge	153 °F	168 °F	15 min

Yeast

Lallemand - Lallemand Belle Saison

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

View Count: 783
Brew Count: 0
Last Updated: 2020-04-30 19:37 UTC

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