Six Degrees of Separation - Session Working toward min grain bill for GF) - Beer Recipe - Brewer's Friend

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Six Degrees of Separation - Session Working toward min grain bill for GF)

110 calories 4.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.32 gallons
Post Boil Size: 6.03 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 110 calories (Per 12oz)
Carbs: 4.5 g (Per 12oz)
URL: http://proam.beer/bcoem/
Created: Tuesday March 7th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 80.3%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 3.3%
3.50 oz Belgian - Biscuit3.5 oz Biscuit 35 23 2.9%
16 oz Rice Hulls16 oz Rice Hulls 0 0 13.4%
119.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 7 Boil 60 min 14.52 20%
1 oz Magnum1 oz Magnum Hops Pellet 11.3 Boil 5 min 9.35 40%
1 oz Saaz1 oz Saaz Hops Pellet 7 Boil 2 min 2.46 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Tablet Fining Boil 15 min.
1 each Zest of a lemon Herb Boil 5 min.
1 tsp Black Pepper Spice Boil 5 min.
0.50 tsp AMG-Amyloglucosidase Other Primary 0 min.
0.81 ml alpha acetolactate decarboxylase Other Primary 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
9.05 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Liters
Cost:
Attenuation (custom):
102%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.73 psi       Temp: 49 °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
3.7 gal Protein Infusion 125 °F 122 °F 15 min
Beta Infusion 122 °F 145 °F 90 min
Infusion 145 °F 167 °F 10 min
4.25 gal Batch Sparge 167 °F 170 °F 15 min
Starting Mash Thickness: 2.2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.2 qt/lb 4.11 16.4  
Mash volume with grains 4.71 18.8  
Grain absorption losses -0.93 -3.7  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7.32 29.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.03 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

90 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 70 and raise to 77 over course of fermentation

Add Champagne yeast if fails to attenuate enough



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  • Last Updated: 2023-03-08 16:53 UTC