Jack O'Beer - Beer Recipe - Brewer's Friend

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Jack O'Beer

186 calories 17.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 9.8 liters (fermentor volume)
Pre Boil Size: 12.1 liters
Post Boil Size: 9.8 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 59.8% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Monday September 14th 2020
1.061
1.012
6.4%
31.0
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Agrária - Pilsner Malt1.5 kg Pilsner Malt 37 2 40.5%
0.50 kg Castle Malting - Château Rye Malt (Malta De Centeno)0.5 kg Château Rye Malt (Malta De Centeno) 36 3.6 13.5%
0.20 kg United Kingdom - Amber0.2 kg Amber 32 27 5.4%
1 kg Pumpkin (canned)1 kg Pumpkin (canned) 1 0 27%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 13.5%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.65 g Barth-Haas - Hallertauer Magnum5.65 g Hallertauer Magnum Hops Pellet 13.5 Boil at 100 °C 60 min 22.88 36.1%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil at 100 °C 30 min 8.07 63.9%
15.65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Pumpkin pie spice Spice Mash 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 116.2 g       Temp: 20 °C       CO2 Level: 3.5 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
12 L Decoction 63 °C 65 °C 60 min
Strike -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.4 L) 14.2
Mash volume with grains (equipment estimates 18.8 L) 15.7
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 15.3 L) 12.1
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 9.8
Volume into fermentor 9.8
Total: 14.2  
Equipment Profile Used: System Default
"Jack O'Beer" Saison beer recipe by Flower Witch. BIAB, ABV 6.36%, IBU 30.95, SRM 9.59, Fermentables: (Pilsner Malt, Château Rye Malt (Malta De Centeno), Amber, Pumpkin (canned), Brown Sugar) Hops: (Hallertauer Magnum, Saaz) Other: (Pumpkin pie spice)
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  • Public: Yup, Shared
  • Last Updated: 2020-09-14 17:56 UTC