Fleurs d'Agrumes - Beer Recipe - Brewer's Friend

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Fleurs d'Agrumes

160 calories 9.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
Created: Tuesday June 23rd 2020
1.050
1.002
6.4%
17.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 60.4%
10 oz German - Wheat Malt10 oz Wheat Malt 37 2 9.4%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 7.5%
6 oz Franco-Belges - Special Aromatic6 oz Special Aromatic 37 4 5.7%
6 oz German - Spelt Malt6 oz Spelt Malt 37 2 5.7%
4 oz Bob's Red MIll - Corn Grits4 oz Corn Grits 15 1 3.8%
8 oz Honey8 oz Honey - (late fermenter addition) 35 2 7.5%
106 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool 30 min 8.74 28.6%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Whirlpool 30 min 8.24 17.1%
0.40 oz Citra0.4 oz Citra Hops Pellet 11 Dry Hop Day 14 11.4%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Dry Hop Day 14 14.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop Day 14 14.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop Day 14 14.3%
3.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
The Yeast Bay - BRETTANOMYCES BRUXELLENSIS - STRAIN TYB184
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Medium
Optimum Temp:
72 - 82 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
The Yeast Bay - Brettanomyces Bruxellensis - Strain TYB207
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
72 - 82 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
The Yeast Bay - Brettanomyces Bruxellenis TYB261
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
72 - 82 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
The Yeast Bay - Brettanomyces bruxellensis - Strain TYB415
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
70 - 80 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
Bootleg Biology - Sour Weapon P
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
80 - 100 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
Bootleg Biology - Funk Weapon #3
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 5.3 oz       Temp: 74 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 117 °F 113 °F 15 min
113 °F 126 °F 15 min
126 °F 149 °F 45 min
149 °F 162 °F 30 min
162 °F 172 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.58 g | 22.3 qt) 5.27 21.1  
Mash volume with grains (equipment estimates 6.07 g | 24.3 qt) 5.76 23  
Grain absorption losses -0.77 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 4.25 17  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 3.06 g | 12.2 qt) 3.25 13  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.19 g | 12.8 qt) 3 12  
Total: 5.27 21.1
Equipment Profile Used: System Default
 
Notes

Pitch 3724 + 565 in primary.

When krausen dies down pitch to primary carboy the LAB, Brett, and honey. Use a citrus-y honey.

Dry hop for final 14 days in fermenter before bottling. Never rack beer from initial fermenter so that the Bretts have substrate to feed on over a significant amount of time in the fermenter. Dry hops should be added around a month in.

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  • Last Updated: 2020-10-27 21:58 UTC