Battre Oie Saison-Dbl batch - Beer Recipe - Brewer's Friend

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Battre Oie Saison-Dbl batch

450 calories 38.1 g 1 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dr. G
Calories: 450 calories (Per 1L)
Carbs: 38.1 g (Per 1L)
Created: Wednesday April 27th 2022
1.049
1.008
5.3%
27.9
3.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.87 kg Viking - Pilsner Malt5.87 kg Pilsner Malt 37 1.9 66.2%
1 kg German - Vienna1 kg Vienna 37 4 11.3%
1 kg Viking - Wheat Malt1 kg Wheat Malt 38 2.5 11.3%
1 kg Cane Sugar1 kg Cane Sugar 46 0 11.3%
8.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Barth-Haas - Aramis56 g Aramis Hops Pellet 8.1 Boil 40 min 22.87 50%
56 g Barbe Rouge56 g Barbe Rouge Hops Pellet 8.5 Hop Stand 10 min 5.06 50%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g yeast nutrients Water Agt Boil 15 min.
5 g Whirlfloc Fining Boil 15 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - French Saison
Amount:
1.96 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Gilles' Malt forward Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 10 15 100 125 50
For 60L:
12g CaSO4 gypsum
3g CaCl2
2g Slaked Lime Ca(OH)2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 76C Infusion -- 68 °C 60 min
30 L Sparge -- 68 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.98 L. Suggest reducing initial water volume to 45.4 L and adding 7.58 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 23.6
Mash volume with grains (equipment estimates 28.5 L) 28.8
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 37.5 L) 37.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 53 L) 53
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 47
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 47
Total: 61.2  
Equipment Profile Used: System Default
 
Notes

Double batch where half is fermented with:

-Escarpment Labs / French Saison
-California Ale Yeast (WLP001) with Starter (exp.4 months)

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  • Last Updated: 2022-05-02 00:56 UTC