Farmstand fruited Saison 5/31 - Beer Recipe - Brewer's Friend

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Farmstand fruited Saison 5/31

111 calories 6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 4.3 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 111 calories (Per 12oz)
Carbs: 6 g (Per 12oz)
Created: Wednesday May 22nd 2024
1.035
1.001
4.4%
22.0
2.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 75.5%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 9.4%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 9.4%
0.30 lb Rice Hulls0.3 lb Rice Hulls 0 0 5.7%
5.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Saaz14 g Saaz Hops Pellet 2 Boil 60 min 5.24 20%
28 g Saaz28 g Saaz Hops Pellet 2 First Wort 60 min 11.52 40%
28 g Saaz28 g Saaz Hops Pellet 2 Boil 15 min 5.2 40%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Dorchester 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal 153 °F 153 °F 45 min
5.75 gal 158 °F 158 °F 25 min
5.75 gal 170 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.1 8.4  
Mash volume with grains 2.48 9.9  
Grain absorption losses -0.6 -2.4  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 3.71 14.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 5.89 g | 23.6 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 4.3 17.2  
Going into fermentor 4.3 17.2  
Total: 5.81 23.2
Equipment Profile Used: System Default
 
Notes

2lbs blackberries (v bland)
2lbs peaches

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  • Last Updated: 2024-06-30 22:03 UTC