Super 63 - Beer Recipe - Brewer's Friend

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Super 63

202 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark E Tomusiak
Calories: 202 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Tuesday August 18th 2020
1.063
1.002
8.0%
41.0
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 79.2%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 7.9%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.9%
10 oz Weyermann - Pale Wheat10 oz Pale Wheat 36 2 5%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Barth-Haas - Styrian Gold2 oz Styrian Gold Hops Pellet 3.5 Boil 60 min 23.31 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 4 Boil 15 min 6.01 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 4 Boil 5 min 2.41 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 4 Boil 30 min 9.3 20%
5 oz / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.63 14.5  
Mash volume with grains 4.56 18.3  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
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: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Brewed 08/25. Mash in at 120, 5', 10' at 130, rest at 148 F for 60', mash out at 165 F. 3 g CaCl2 to mash, 2 ml lactic acid to sparge water. Cool to 74 F, pitch dregs from 1.25 L starter. Fermentation at 78 - 80 F.

Racked to keg; gravity 1.002 (!). Added 200 ml fresh yeast slurry and 190 g sucrose, sealed keg and maintained at 78 F. Temperature accidentally got close to 100 F during keg conditioning.

Tasting notes: Classic earthy, spicy strong saison. Excursion to 100 F may have created some off flavors, but hard to notice. Solid recipe.

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  • Last Updated: 2021-04-13 22:02 UTC