Battre L'Oie - Beer Recipe - Brewer's Friend

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Battre L'Oie

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Tuesday July 13th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb German - Bohemian Pilsner6.6 lb Bohemian Pilsner 38 1.9 66.7%
1.10 lb Munich1.1 lb Munich 37 6 11.1%
1.10 lb American - White Wheat1.1 lb White Wheat 40 2.8 11.1%
1.10 lb Cane Sugar1.1 lb Cane Sugar 46 0 11.1%
9.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 15 Boil 60 min 22.81 24.2%
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand 15 min 3.34 75.8%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.04 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.85 15.4  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.3 g | 21.2 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.45 g | 21.8 qt) 5.25 21  
Total: 8.77 35.1
Equipment Profile Used: System Default
"Battre L'Oie" Saison beer recipe by adri647. All Grain, ABV 6.05%, IBU 26.15, SRM 4.01, Fermentables: (Bohemian Pilsner, Munich, White Wheat, Cane Sugar) Hops: (Magnum, Hallertau Mittelfruh) Other: (Calcium Chloride (anhydrous), Gypsum, Lactic acid)
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  • Last Updated: 2023-09-18 20:55 UTC