Grisette a la DB - Beer Recipe - Brewer's Friend

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Grisette a la DB

121 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 121 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Tuesday January 30th 2024
1.037
1.009
3.6%
22.8
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dingemans - Belgian Pilsner Malt6 lb Belgian Pilsner Malt 37 1.6 80%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 13.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 g CTZ2.5 g CTZ Hops Pellet 16.7 Boil 60 min 6.36 5.2%
12 g Hallertau Blanc12 g Hallertau Blanc Hops Pellet 10.1 Boil 10 min 6.7 24.9%
5.75 g Hallertau Blanc5.75 g Hallertau Blanc Hops Pellet 10.1 First Wort 0 min 9.74 11.9%
28 g Hallertau Blanc28 g Hallertau Blanc Hops Pellet 10.1 Boil 0 min 58%
48.25 g / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.28 13.1  
Mash volume with grains 3.88 15.5  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 5.91 23.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
"Grisette a la DB" No Profile Selected beer recipe by Brewer #407220. All Grain, ABV 3.6%, IBU 22.8, SRM 2.65, Fermentables: (Belgian Pilsner Malt, Wheat Malt, Flaked Oats) Hops: (CTZ, Hallertau Blanc)
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  • Last Updated: 2024-02-03 06:55 UTC