PB0056 L.A. Bonne Chanson 12/29/2021 - Beer Recipe - Brewer's Friend

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PB0056 L.A. Bonne Chanson 12/29/2021

174 calories 12 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 107 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: Rives
Calories: 174 calories (Per 16oz)
Carbs: 12 g (Per 16oz)
Created: Wednesday December 1st 2021
1.054
1.005
6.4%
26.9
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
146 lb Dingemans - Pilsen146 lb Pilsen 36.8 1.7 77%
20 lb Cane Sugar20 lb Cane Sugar - (late boil kettle addition) 46 0 10.6%
13.50 lb Rahr - White Wheat13.5 lb White Wheat 39.1 3.2 7.1%
10 lb Rice Hulls10 lb Rice Hulls 0 0 5.3%
189.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 oz Willamette20 oz Willamette Hops Pellet 5.5 First Wort 110 min 24.44 62.5%
12 oz Willamette12 oz Willamette Hops Pellet 5.5 Whirlpool at 210 °F 20 min 2.45 37.5%
32 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
51.09 ml Phosphoric acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 110 min.
18 g Whirlfloc Fining Boil 15 min.
15 g yeastx-82 Other Boil 15 min.
25 g ALDC Other Primary 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
2 Liters
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1890 B cells required
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Liters
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1890 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 121.7 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 gal strike water @157F (target mash 146 F)
salts and acid per "other ingredients"
~68 gal of sparge water at 180F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
69.92 gal Strike 155 °F 146 °F 60 min
68 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 1.65 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 110 gal (440 qt). Suggest reducing initial water volume to 10.52 gal (42.09 qt) and adding 98 gal (392 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 83.48 gal (333.92 qt) 69.92 279.7  
Strike water volume at mash thickness of 1.65 qt/lb 69.92 279.7  
Mash volume with grains 83.48 333.9  
Grain absorption losses -21.19 -84.8  
Remaining sparge water volume 63.52 254.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 108.52 g | 434.1 qt) 112 448  
Volume increase from sugar/extract (late additions) 1.48 5.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.75 -3  
Post boil volume (equipment estimates 110.48 g | 441.9 qt) 107 428  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Estimated amount in fermentor 106.55 426.2  
Total: 133.44 533.8
Equipment Profile Used: System Default
 
Notes

-let mash rest a full 75 min, stirring every 15 min, before starting recirc to hit 165 F and then start lauter and sparge

-add first wort hops shortly after kettle starts filling.
-1 tbsp fermcap just before boil
-Note 90 min boil time for DMS reduction
-18 g whirlfloc G 15 min before end of boil
-15 g yeastx-82 15 min before end of boil

-set temp controller to 45F after knocking out batch 1 and chill as cold as possible
-add 25 g ALDC after knocking out batch 1
-do a short dump of any thick trub before knocking out batch 2
-adjust batch 2 water and/or wort flow rates during knockout to target 66F for the start of fermentation.
-pitch 2L WLP565 at ~65 to 67F
-Set temp controller to 90F (we want to let this yeast free rise and get hot)
-02 for 30 min at 1 L/min
-form a sheet of tin foil around top hatch of fermenter and secure 4 corners with tape so that it doesn't blow off. We want to minimize back pressure on this beer. If no foil is available, just close lid but don't clamp it down.

Note that is fermentation starts to stall we might pitch 1 L WLP590 to finish is out. We want this beer to finish between 0.5 to 1.5 plato.

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  • Last Updated: 2023-01-05 01:20 UTC