BelgianFenceOrchardandBrewing Blonde de Lacomb Saison w/Brett - Beer Recipe - Brewer's Friend

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BelgianFenceOrchardandBrewing Blonde de Lacomb Saison w/Brett

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Brent Rea
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Wednesday October 5th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Franco-Belges - Pilsen Malt11 lb Pilsen Malt 39 1.7 77.4%
1 lb German - Spelt Malt1 lb Spelt Malt $ 0.00 / lb
$ 0.00 		37 2 7%
1 lb Skagit Valley Malting - Triticale1 lb Triticale $ 0.00 / lb
$ 0.00 		38 3.5 7%
11.50 oz German - Acidulated Malt11.5 oz German - Acidulated Malt $ 0.00 / lb
$ 0.00 		27 3.4 5.1%
8 oz Rice Hulls8 oz Rice Hulls $ 0.00 / lb
$ 0.00 		0 0 3.5%
14.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Fr Brewers Gold0.9 oz Fr Brewers Gold Hops $ 0.00 / oz
$ 0.00 		Pellet 5.5 Boil 60 min 16.75 26.5%
1 oz FR Aramis1 oz FR Aramis Hops $ 0.00 / oz
$ 0.00 		Pellet 5.5 Boil 30 min 14.31 29.4%
1.50 oz Strisselspalt1.5 oz Strisselspalt Hops $ 0.00 / oz
$ 0.00 		Pellet 2.9 Boil 5 min 2.94 44.1%
3.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.55 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp Epsom Salt Water Agt Mash 0 min.
2.60 tsp Gypsum Water Agt Mash 0 min.
0.35 tsp Baking Soda Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Omega Yeast Labs - Brettanomyces Claussenii OYL-201
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 6.0 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Lacomb, Or.
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
5.52 gal Strike 160 °F 148 °F 60 min
2.75 gal Batch Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.33 21.3  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Split this batch at bottling, 20 bottles with DME only and 20 bottles DME and Brett C yeast.

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  • Last Updated: 2023-02-19 00:15 UTC