Loral Saison/Lager Splatch - Beer Recipe - Brewer's Friend

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Loral Saison/Lager Splatch

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Saturday February 20th 2021
1.046
1.006
5.3%
37.4
3.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb Mecca Grade - Pelton23 lb Pelton 36 2 100%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo) (19.5 AA)1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo) (19.5 AA) Hops Lupulin Pellet 20.8 Boil 30 min 24 20%
1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo) (19.5 AA)1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo) (19.5 AA) Hops Lupulin Pellet 20.8 Boil 5 min 6.23 20%
2 oz Charles Faram - NZ Pacific Jade (13 AA)2 oz Charles Faram - NZ Pacific Jade (13 AA) Hops Pellet 13 Hop Stand at 212 °F 20 min 7.21 40%
1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo) (19.5 AA)1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo) (19.5 AA) Hops Lupulin Pellet 20.8 Dry Hop at 212 °F 2 days 20%
5 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 4 8 51 89 0
16 gal mash RO water, pH = 5.3

8.0 g Gypsum
4.8 g CaCl2
2.4 g Epsom
9.5 mL Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.1 gal Strike (150 F) Strike 150 °F 144 °F 30 min
Step (160 F) Temperature -- 160 °F 30 min
Mash out (170 F) Temperature -- 170 °F 10 min
Starting Mash Thickness: 2.8 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.08 gal (60.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.08 gal (12.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.94 gal (71.76 qt). Suggest reducing strike water volume to 10.16 gal (40.64 qt) and adding 5.94 gal (23.76 qt) sparge/top-off. 16.1 64.4  
Strike water volume at mash thickness of 2.8 qt/lb 16.1 64.4  
Mash volume with grains (equipment estimates 17.87 g | 71.5 qt) 17.94 71.8  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 2.1 g | 8.4 qt) 1.53 6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.08 g | 60.3 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 13.5 54  
Total: 17.63 70.5
Equipment Profile Used: System Default
 
Notes

Ferment W/34-70 at 56F and WLP670 at 65F for first 2 days and then allow to ramp up to 79F (max) with door open in ferm fridge.

BREW DAY: 03-MAR-21
-----------------------------------
Step mash was partially successful (did not have false bottom yet, so had to lift bag), with increased efficiency at 75%. Fermentability remains to be seen.

Kegged both batches on 17-Mar-21. Both beers finished at 1.006.

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  • Last Updated: 2021-04-04 18:33 UTC