The Bristol Friar - Beer Recipe - Brewer's Friend

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The Bristol Friar

203 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 20 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Hop Mantis Brewing Co
Hop Utilization: 99%
Calories: 203 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Friday November 25th 2022
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25B.Saison('24.08.07)

OG: 1.059 FG: 1.005 ABV: 7.1% IBU: 23

1.063
1.004
7.7%
27.7
5.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28.11 lb German - Pilsner28.11 lb Pilsner 38 1.6 73.8%
3.25 lb German - Vienna3.25 lb Vienna 37 4 8.5%
3.25 lb American - White Wheat3.25 lb White Wheat 40 2.8 8.5%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 2.6%
1 lb Red X1 lb Red X 36 12 2.6%
1.50 lb German - Spelt Malt1.5 lb Spelt Malt 37 2 3.9%
38.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Southern Cross1.5 oz Southern Cross Hops Pellet 12.5 Boil 30 min 14.23 33.3%
3 oz Southern Cross3 oz Southern Cross Hops Pellet 12.5 Boil 10 min 13.43 66.7%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
1.30 g Slaked Lime Water Agt Mash 1 hr.
24.22 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
3 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 368 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.6 psi       Temp: 33 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.6 gal Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.67 gal (78.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.67 gal (30.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.34 gal (69.36 qt). Suggest reducing initial water volume to 8.95 gal (35.8 qt) and adding 5.34 gal (21.36 qt) sparge/top-off. 14.29 57.2  
Strike water volume at mash thickness of 1.5 qt/lb 14.29 57.2  
Mash volume with grains 17.34 69.4  
Grain absorption losses -4.76 -19.1  
Remaining sparge water volume 10.72 42.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.67 g | 78.7 qt) 20 80  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 18.33 g | 73.3 qt) 18 72  
Estimated amount in fermentor 18 72  
Total: 25.01 100.1
Equipment Profile Used: System Default
"The Bristol Friar" Saison beer recipe by Hop Mantis Brewing Co. All Grain, ABV 7.65%, IBU 27.65, SRM 5.17, Fermentables: (Pilsner, Vienna, White Wheat, Victory Malt, Red X, Spelt Malt) Hops: (Southern Cross) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Slaked Lime, Lactic acid)
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  • Last Updated: 2022-12-02 02:43 UTC