Fruited Grisette - Beer Recipe - Brewer's Friend

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Fruited Grisette

158 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Samwhois75
Calories: 158 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Tuesday November 9th 2021
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1.049
1.005
5.7%
25.9
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Synergy Select Pilsen Malt7 lb Synergy Select Pilsen Malt 38.3 1.8 77.8%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 8.3%
6 oz Belgian - Aromatic6 oz Aromatic 33 38 4.2%
14 oz Cane Sugar14 oz Cane Sugar 46 0 9.7%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pacifica1 oz Pacifica Hops Pellet 5 Boil 60 min 18.04 28.6%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 20 min 7.87 14.3%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Boil 0 min 28.6%
1 oz Pacifica1 oz Pacifica Hops Pellet 5 Boil 0 min 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
0.84 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
RO water
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
Temperature 150 °F 150 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.03 8.1  
Mash volume with grains 2.68 10.7  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 6.3 g | 25.2 qt) 5.67 22.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.7 30.8
Equipment Profile Used: System Default
 
Notes

Frozen pear, white grapes, blueberries and strawberries to secondary

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  • Last Updated: 2021-11-09 01:02 UTC