Urban Farmhouse - The Commons Clone - Beer Recipe - Brewer's Friend

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Urban Farmhouse - The Commons Clone

166 calories 19 g 12 oz
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.007 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Calories: 166 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday June 6th 2020
1.050
1.015
4.7%
40.5
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light - (late boil kettle addition) 35 4 76.7%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 11.6%
1 lb German - Carapils1 lb Carapils 35 1.3 11.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 38.2 33.3%
0.50 oz B. C. Goldings0.5 oz B. C. Goldings Hops Pellet 5 Boil 0.5 min 0.28 33.3%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 5 min 1.98 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
4.50 gal Water Water Agt Boil 0 min.
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Portland, Oregon 2015 Report (Available in 2016)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Steeping -- 155 °F 30 min
2 qt Sparge 170 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 6.75 27  
Mash volume with grains (equipment estimates 6.75 g | 27 qt) 6.91 27.6  
Grain absorption losses (steeping) -0.25 -1  
Pre boil volume 6.5 26  
Volume increase from sugar/extract (late additions) 0.56 2.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.75 27
Equipment Profile Used: System Default
 
Notes
  1. Fill brew Kettle with 1.5 Gallons of water and heat to 155 F (+/- 5 F is acceptable). Remove Kettel from Heat Source once desired temperature is reached.

  2. Steep Crushed Grain in Steeping bag for 20-30 minutes while agitating the grain bag to ensure all the grains are fully soaked and immersed in the water.

  3. After 20-30 minutes remove the grains, allow them to drain, and optionally rinsed with an additional 1-2 quarts of Hot Water.

  4. You may now discard the grains and grain steeping bag.

  5. Top up Kettle with additional hot water, up to the max volume of your Kettle less 1-1.5 gallons to allow for the boil up space and ensure against a boil over. 6.5 gallons max

  6. Add Briess Pilsen Light Malt Extract LME and stir to dissolve, ensuring that all is incorporated into the water and no clumps are stuck to the bottom of the kettle) these can scorch and adversely affect the flavor of the beer).

  7. Bring the liquid to a roiling boil, watching carefully for boil overs. You can turn down the heat to combat boil overs or spray with a water bottle to reduce surface tension.

  8. Once boil has begun start timer for 60 minutes.

  9. Follow the Hop Schedule provided.

  10. At 15 minutes left in the boil add the Whirlfloc Tablet

  11. At the end of the 60 minutes boil remove from the heat source.

  12. Chill Wort to under 100 F as fast as possible and as close to 75 F as possible.

  13. Pour Chilled wort into fermentor and pull sample for gravity reading

  14. Aerate Wort

  15. Pitch Yeast when the wort is at 75 F.

  16. Take gravity ready with triple scale hydrometer.

  17. Place fermentor in a location that allows fermentation to occur at 75 F. and rise to 80 F. Warmer than usual fermentation temperatures are key to developing the unique flavor profile that is ke to this brew and beer style.


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  • Last Updated: 2020-06-07 22:30 UTC