So F*cking Low - Beer Recipe - Brewer's Friend

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So F*cking Low

102 calories 6.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.09 gallons
Post Boil Size: 5.52 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 102 calories (Per 12oz)
Carbs: 6.3 g (Per 12oz)
Created: Wednesday December 29th 2021
1.032
1.002
3.9%
18.9
2.6
5.4
6.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Pale Ale5 lb Pale Ale $ 1.09 / lb
$ 5.45 		39 2.3 90.9%
8 oz Briess - Carapils Malt8 oz Carapils Malt $ 2.10 / lb
$ 1.05 		34.5 1.5 9.1%
5.50 lbs / $ 6.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 15.1 Boil 20 min 18.94 50%
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 15.1 Dry Hop (High Krausen) 3 days 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5.50 g Gypsum Water Agt Mash 0 min.
2 g Table Salt Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Mash 0 min.
0.50 tsp Amylase Enzyme Other Primary 5 days
0.50 tsp Glucoamylase Enzyme Other Primary 5 days
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.4 oz       Temp: 33 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 150 150 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Recirculate for 1 hour, let sit overnight Strike 150 °F 142 °F 60 min
Starting Mash Thickness: 5.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 5.1 qt/lb 7.01 28.1  
Mash volume with grains 7.45 29.8  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume 0.02 0.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.02 g | 24.1 qt) 6.09 24.4  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.52 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.52 g | 22.1 qt) 5.5 22  
Total: 7.03 28.1
Equipment Profile Used: System Default
 
Notes

Water chem is important with this one. Because the yeast naturally attenuates 90%+, coupled with using enzymes...you're going to end up with a very light and thin beer. The high sulfate and chloride content will help to bring out the bite of the hops (I used Sabro, use whatever you enjoy) and will round out the body. I use that same count and ratio in my Hazy IPAs for the same effect.

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  • Last Updated: 2021-12-30 13:03 UTC