Case Study Barrel Series - Beer Recipe - Brewer's Friend

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Case Study Barrel Series

255 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.69 gallons
Post Boil Size: 15.19 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Wednesday October 14th 2020
1.077
1.017
7.9%
13.2
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27.50 lb Weyermann - Barke Pilsner Malt27.5 lb Barke Pilsner Malt 37.03 1.75 61.8%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 6.7%
6 lb Avangard - Vienna6 lb Vienna 37.7 3.5 13.5%
3 lb Aromatic Malt3 lb Aromatic Malt 35 20 6.7%
3 lb American - White Wheat3 lb White Wheat 40 2.8 6.7%
2 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)2 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 4.5%
44.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 75 min 3.99 33.3%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 9.22 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Whirlfloc tablet Fining Boil 15 min.
12 g Calcium Chloride (dihydrate) Water Agt Other 1 hr.
5 g Gypsum Water Agt Other 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
3 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 gal Strike 163 °F 150 °F 90 min
5.5 gal Sparge 212 °F 175 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.99 gal (67.95 qt). Suggest reducing initial water volume to 11.82 gal (47.3 qt) and adding 4.99 gal (19.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.68 gal (66.73 qt). Suggest reducing strike water volume to 8.6 gal (34.4 qt) and adding 4.68 gal (18.73 qt) sparge/top-off. 13.28 53.1  
Strike water volume at mash thickness of 1.25 qt/lb 13.28 53.1  
Mash volume with grains 16.68 66.7  
Grain absorption losses -5.31 -21.3  
Remaining sparge water volume (equipment estimates 9.09 g | 36.4 qt) 8.97 35.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.81 g | 67.2 qt) 16.69 66.8  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.19 60.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.19 g | 60.8 qt) 15 60  
Total: 22.25 89
Equipment Profile Used: System Default
 
Notes

The plan with this beer is to load it into a 15 gallon bourbon barrel and age it. Once aged, racking out into (3) 5 gallon batches for fruit and other additions for final flavoring.

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  • Last Updated: 2020-10-23 01:57 UTC