Enzyme Testing #1 - Beer Recipe - Brewer's Friend

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Enzyme Testing #1

161 calories 10.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.59 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 161 calories (Per 16oz)
Carbs: 10.6 g (Per 16oz)
Created: Thursday December 22nd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Rahr - Premium Pilsner3.5 lb Premium Pilsner 36.8 1.75 31.1%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 22.2%
2.50 lb Flaked Rye2.5 lb Flaked Rye 36 2.8 22.2%
2.50 lb Canada Malting - OAT MALT2.5 lb OAT MALT 27.6 2.6 22.2%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - East Kent Golding1.5 oz East Kent Golding Hops Pellet 6.2 First Wort 30 min 27.24 60%
1 oz Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops Pellet 6.2 Boil 5 min 4.28 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Glucoamylase Water Agt Mash 1 hr.
5 g Alpha-Amylase Water Agt Mash 1 hr.
0.80 oz Fungal α-amylase Water Agt Mash 1 hr.
1.25 g Bioglucanase TX Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Bootleg Biology - Saison Parfait
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.03 gal Strike 149 °F 144 °F 5 min
Temperature -- 149 °F 10 min
Temperature -- 158 °F 5 min
Temperature -- 162 °F 5 min
Temperature -- 170 °F 5 min
Starting Mash Thickness: 3.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.1 qt/lb 8.72 34.9  
Mash volume with grains 9.62 38.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume 0.53 2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.4 qt) 7.59 30.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
"Enzyme Testing #1" Saison beer recipe by Aaron D.. All Grain, ABV 6.09%, IBU 31.52, SRM 3.83, Fermentables: (Premium Pilsner, Flaked Corn, Flaked Rye, OAT MALT, Acidulated) Hops: (East Kent Golding) Other: (Glucoamylase, Alpha-Amylase, Fungal α-amylase, Bioglucanase TX, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Last Updated: 2022-12-22 22:35 UTC