Farmhouse Funk - Beer Recipe - Brewer's Friend

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Farmhouse Funk

183 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas Murphy
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday January 24th 2024
1.056
1.010
6.1%
34.3
4.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb Dingemans - Belgian Pilsner Malt12.25 lb Belgian Pilsner Malt 37 1.6 53.8%
2.10 lb Dingemans - Wheat Malt2.1 lb Wheat Malt 38.1 1.8 9.2%
8.40 lb Weyermann - Vienna Malt8.4 lb Vienna Malt 37 3.5 36.9%
22.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.45 oz East Kent Goldings2.45 oz East Kent Goldings Hops Pellet 5 Boil 60 min 21.9 48.2%
1.05 oz East Kent Goldings1.05 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.66 20.7%
1.58 oz Styrian Goldings1.58 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 7.71 31.1%
5.08 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 oz Whirlfloc Water Agt Mash 15 min.
10.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
7 g Tartaric acid Water Agt Mash 1 hr.
10.50 tsp Yeast Nutrient Water Agt Mash 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
3.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 3.5 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
15.8 gal Infusion 152 °F 148 °F 90 min
mash out Temperature 153 °F 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.19 gal (48.76 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.19 gal (0.76 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.41 gal (65.66 qt). Suggest reducing initial strike volume to 10.18 gal (40.72 qt) and adding 4.41 gal (17.66 qt) sparge/top-off. 14.59 58.4  
Strike water volume (equipment estimates 15.28 g | 61.1 qt) 14.59 58.4  
Mash volume with grains (equipment estimates 17.1 g | 68.4 qt) 16.41 65.7  
Grain absorption losses -2.84 -11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.19 g | 48.8 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 10.5 42  
Volume into fermentor 10.5 42  
Total: 14.59 58.4
Equipment Profile Used: System Default
"Farmhouse Funk" Saison beer recipe by Thomas Murphy. BIAB, ABV 6.08%, IBU 34.26, SRM 4.52, Fermentables: (Belgian Pilsner Malt, Wheat Malt, Vienna Malt) Hops: (East Kent Goldings, Styrian Goldings) Other: (Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Tartaric acid, Yeast Nutrient)
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  • Last Updated: 2024-11-07 16:40 UTC