21-Grisette - Beer Recipe - Brewer's Friend

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21-Grisette

105 calories 7.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 235 gallons (fermentor volume)
Pre Boil Size: 215 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 105 calories (Per 12oz)
Carbs: 7.2 g (Per 12oz)
Created: Tuesday February 11th 2025
1.033
1.003
4.0%
28.7
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 lb American - Pilsner150 lb Pilsner 37 1.8 55.6%
50 lb Grain Millers - Flaked Oats50 lb Flaked Oats 34.6 1.5 18.5%
50 lb Crisp Malting - Vienna Malt50 lb Vienna Malt 36.8 3.3 18.5%
20 lb Root Shoot Malting - Honey Malt20 lb Honey Malt 35 9 7.4%
270 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 lb NY Cascade1.5 lb NY Cascade Hops Pellet 8.3 Boil 60 min 18.18 37.5%
2.50 lb Hallertau Mittelfruh2.5 lb Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 10.52 62.5%
4 lbs / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2582 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 238.9 gal (955.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 226.9 gal (907.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 139.73 gal (558.9 qt) 118.13 472.5  
Strike water volume at mash thickness of 1.75 qt/lb 118.13 472.5  
Mash volume with grains 139.73 558.9  
Grain absorption losses -33.75 -135  
Remaining sparge water volume (equipment estimates 154.78 g | 619.1 qt) 130.88 523.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 238.9 g | 955.6 qt) 215 860  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -2.4 -9.6  
Post boil Volume 235 940  
Going into fermentor 235 940  
Total: 249 996
Equipment Profile Used: System Default
 
Notes

155 mash temp
120g cacl2
35g CaSO4
250 ml lactic acid

Mash pH 5.21

30g yeastex
3 g zinc
14 protafloc tablets

Ran off 6 bbl, cut runnings at 1.010, pH 5.5

diluted to 7.5
pre-boil gravity 1.041

150 ml lactic added to KO, pH was 5.22

8 lbs of pluto basil added at 10 min

KOed at 75, Set temp to 77

1.023 on day 2

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  • Last Updated: 2025-02-21 16:29 UTC