BANKAI! - Beer Recipe - Brewer's Friend

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BANKAI!

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Wednesday August 5th 2020
1.063
1.014
6.5%
30.8
27.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Vienna12 lb Vienna 35 4 92.3%
4 oz Belgian - Special B4 oz Special B 34 115 1.9%
4 oz American - Chocolate4 oz Chocolate 29 350 1.9%
4 oz German - Carafa II4 oz Carafa II 32 425 1.9%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.9%
208 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 30.77 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Dried Zante Currant Flavor Mash 0 min.
5 lb Strawberry Flavor Mash 0 min.
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
Bootleg Biology - Sour Weapon P
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
80 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.6 oz       Temp: 68 °F       CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike 171 °F 159 °F 60 min
1.8 gal Initial Sparge Batch Sparge 168 °F 168 °F 10 min
1.8 gal Second Sparge Batch Sparge -- -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.52 g | 14.1 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Kettle Sour with Sour Weapon P for 3 days, then boil and finish with WPL670.

Steep the milled roasted barley in 1 quart (0.95 L) cold water overnight.
Filter through a sieve lined with a coffee filter.
Add the roasted barley extract to the wort at the start of the boil.

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  • Last Updated: 2020-08-05 20:01 UTC