Voss Farmhouse Ale - Beer Recipe - Brewer's Friend

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Voss Farmhouse Ale

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday August 10th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 82.6%
1.50 lb Great Western - White Wheat1.5 lb White Wheat 37 3.5 13%
0.25 lb Aromatic Malt0.25 lb Aromatic Malt 35 20 2.2%
0.25 lb American - Vienna0.25 lb Vienna 35 4 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.44 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.68 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 60 min
Mashout Infusion 152 °F 170 °F 10 min
2.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 4.49 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.11 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.8 35.2
Equipment Profile Used: System Default
"Voss Farmhouse Ale" Saison beer recipe by Scottschu. All Grain, ABV 5.89%, IBU 23.12, SRM 4.38, Fermentables: (Pilsner, White Wheat, Aromatic Malt, Vienna) Hops: (East Kent Goldings, Saaz, Styrian Goldings) Other: (5.2 pH Stabilizer, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2024-08-23 19:27 UTC