Funky Brother Sour Saison - Gluten Free
147 calories
13.7 g
12 oz
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
10 lb |
Eckert Malting - Light Biscuit Rice Malt10 lb Light Biscuit Rice Malt |
|
29 |
4 |
71.4% |
4 lb |
Grouse Malt House - Vienna Millet Malt4 lb Vienna Millet Malt |
|
31 |
10 |
28.6% |
14 lbs / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.20 oz |
Tettnanger1.2 oz Tettnanger Hops |
|
Pellet |
3.5 |
Boil
|
60 min |
16.06 |
70.6% |
0.50 oz |
Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops |
|
Pellet |
2.3 |
Boil
|
30 min |
3.38 |
29.4% |
1.70 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2 tsp |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
1 hr. |
1 tsp |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
1 each |
Whirlfloc
|
|
Water Agt |
Mash |
0 min. |
20 ml |
SEBAmyl L
|
|
Water Agt |
Mash |
150 min. |
20 ml |
Ondea Pro
|
|
Water Agt |
Mash |
150 min. |
25 ml |
Termamyl
|
|
Water Agt |
Mash |
2 hr. |
14 ml |
Ceremix Flex
|
|
Water Agt |
Mash |
2 hr. |
Yeast
Lallemand - Philly Sour
|
Amount:
|
2 Each |
Cost:
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Medium |
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
82 B cells required
|
|
Danstar - Belle Saison Yeast
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Low |
Optimum Temp:
|
63 - 75 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
82 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: co2
CO2 Level: 2.2 Volumes |
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
20 qt |
|
Infusion |
135 °F |
125 °F |
30 min |
|
|
Decoction |
-- |
145 °F |
60 min |
|
|
Decoction |
-- |
165 °F |
-- |
14 qt |
|
Sparge |
-- |
175 °F |
-- |
Starting Mash Thickness:
1.3 qt/lb
|
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.3 qt/lb
|
4.55 |
18.2
|
Mash volume with grains
|
5.67 |
22.7
|
Grain absorption losses
|
-1.75 |
-7
|
Remaining sparge water volume (equipment estimates 4.51 g | 18.1 qt)
|
4.45 |
17.8
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 7.06 g | 28.3 qt)
|
7 |
28
|
Boil off losses
|
-1.5 |
-6
|
Hops absorption losses (first wort, boil, aroma)
|
-0.06 |
-0.3
|
Post boil Volume (equipment estimates 5.5 g | 22 qt)
|
6 |
24
|
WARNING: Exceeded batch size - reduce boil size
|
|
|
Going into fermentor (equipment estimates 6 g | 24 qt)
|
5.5 |
22
|
Total:
|
9
|
36
|
Equipment Profile Used: |
System Default |
"Funky Brother Sour Saison - Gluten Free" Saison beer recipe by Cale Baldwin. All Grain, ABV 4.79%, IBU 19.44, SRM 9.36, Fermentables: (Light Biscuit Rice Malt, Vienna Millet Malt) Hops: (Tettnanger, Hallertau Hersbrucker) Other: (Calcium Chloride (anhydrous), Gypsum, Whirlfloc, SEBAmyl L, Ondea Pro, Termamyl, Ceremix Flex)
Last Updated and Sharing
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- Last Updated: 2020-07-28 04:40 UTC