Purple Rean - Beer Recipe - Brewer's Friend

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Purple Rean

202 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4.2 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 33% (brew house)
Source: Brent Rea
Calories: 202 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday August 13th 2021
1.062
1.008
7.2%
50.3
13.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 52.2%
3 lb Bestmalz - BEST Vienna3 lb BEST Vienna 37 3.8 17.4%
1 lb American - Rye1 lb Rye 38 3.5 5.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.4%
1 lb Honey Malt1 lb Honey Malt 37 25 5.8%
1 lb American - White Wheat1 lb White Wheat 40 2.8 5.8%
16 oz Candi Syrup - Belgian Candi Syrup - D-4516 oz Belgian Candi Syrup - D-45 32 45 5.8%
16 oz Corn Sugar - Dextrose16 oz Corn Sugar - Dextrose 42 0.5 5.8%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Triumph0.5 oz Triumph Hops Pellet 10.7 Boil 50 min 22.37 14.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 15.2 28.6%
1 oz Spalt1 oz Spalt Hops Pellet 3.9 Boil 20 min 10.38 28.6%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Leaf/Whole 2.9 Boil 5 min 2.31 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Marrionberries Water Agt Whirlpool 10 min.
4 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 tsp Baking Soda Water Agt Mash 0 min.
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 4.5       Temp: 67 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Lacomb, Or.
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
4.77 gal Strike 152 °F 147 °F 60 min
4.85 gal Batch Sparge 168 °F 147 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.77 19.1  
Mash volume with grains 5.99 23.9  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 5.83 g | 23.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 4.2 g | 16.8 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 4.2 16.8  
Total: 8.99 36
Equipment Profile Used: System Default
 
Notes

Total at bottling 4.2 gallons. 4.5 oz =2.2 vols

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  • Last Updated: 2022-01-04 19:29 UTC