Farmhouse sour with Shitake and Koji - Beer Recipe - Brewer's Friend

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Farmhouse sour with Shitake and Koji

217 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1100 liters
Post Boil Size: 1000 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Friday August 12th 2022
1.072
1.005
8.8%
20.5
4.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
225 kg Great Western - Premium 2-Row225 kg Premium 2-Row 37 2 73.8%
50 kg American - White Wheat50 kg White Wheat 40 2.8 16.4%
30 kg Cane Sugar30 kg Cane Sugar - (late boil kettle addition) 46 0 9.8%
305 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,000 g Citra1000 g Citra Hops Pellet 11 Boil 30 min 20.54 100%
1,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 kg koji Flavor Mash 1 hr.
20 L shitake dashi Water Agt Mash 0 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1,000 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 6130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
825 L Strike 70 °C 64 °C --
Infusion 64 °C 64 °C 60 min
1100 L Sparge -- 75 °C 10 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: 1010.7 L. Suggest reducing initial water volume to 26.92 L and adding 965.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1006.5 L 825
Strike water volume at mash thickness of 3 L/kg 825
Mash volume with grains 1006.5
Grain absorption losses -275
Remaining sparge water volume (equipment estimates 443.1 L) 550.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 992.2 L) 1100
Volume increase from sugar/extract (late additions) 18.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -5
Post boil Volume 1000
Going into fermentor 1000
Total: 1375.9  
Equipment Profile Used: System Default
 
Notes

ジャパニーズサワーセゾンという新たなスタイルの創出を目指して造る意欲作。
ブルワーが留学時代から副原料として繰り返し使用している椎茸から得られるグアニル酸の旨味と白麹から得られるクエン酸での酸味を融合させた既存のものにはない独特のアロマと飲ごたえがある新感覚のセゾン。

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  • Last Updated: 2022-08-12 08:03 UTC