The Last Mile Home (011) - Beer Recipe - Brewer's Friend

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The Last Mile Home (011)

160 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday August 22nd 2020
1.049
1.009
5.2%
24.5
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 63.6%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 18.2%
2 lb American - White Wheat2 lb White Wheat 40 2.8 18.2%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Boil 60 min 14.64 25%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Boil 15 min 7.26 25%
1 oz Jarrylo1 oz Jarrylo Hops Pellet 16.3 Boil 1 min 2.57 25%
1 oz Jarrylo1 oz Jarrylo Hops Pellet 16.3 Dry Hop at 34 °F 4 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.72 psi       Temp: 35 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
8 gallons of bottled water
Added while heating for the mash:
3g gypsum
3g CaCl
5mL Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal BIAB Fly Sparge 157 °F 152 °F 80 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.84 g | 35.4 qt) 8.33 33.3  
Mash volume with grains (equipment estimates 9.72 g | 38.9 qt) 9.21 36.8  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.9 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.6 g | 22.4 qt) 5.7 22.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.7 g | 22.8 qt) 5.6 22.4  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Yeast Starter
1 pouch Wyeast 3711 with a can of Propper starter + Water. On stir plate for ~40-48 hours prior to pitching.


Mash (80 minutes, 5.4 pH)
Heat 8 gallons of water to 157F. Add 3g gypsum, 3g CaCl, 5mL lactic acid while heating. Mash in ~12 pounds of grain...
Raise temp and recirc to 152F. Idle rest for 20 minutes.
Raise temp and recirc to 152F. Idle rest for 20 minutes.
Raise temp and recirc to 152F. Idle rest for 20 minutes
Raise temp and recirc to 152F. Idle rest for 20 minutes
Hoist bag and let drain into kettle while raising heat for the boil.


No Sparge


Boil (60 min or until 5.8 gallons remain)
While Heating, put hop spider in kettle
60min - 1oz Hersbrucker
15min - 1oz Hersbrucker
10min - Add yeast nutrient
1min - 1oz Jarrylo


Whirlpool (cooling)
WP wort through exchillerator for 15 minutes.
Wort drops in temp down to ~150
Transfer wort through exchillerator into fermenter.



Fermenting
Day 0 - Blowoff tube, temp 66F
Day 14 - Gravity sample and trub dump. Attach gas manifold.
Day 17 - Soft crash down to 54F
Day 20 - Transfer to keg with 1oz Jarrylo with floating diptube
Day 21 - Cold Crash in garage fridge, 34F
Day 24 - Transfer to serving keg

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  • Last Updated: 2020-11-21 21:28 UTC