Allez! Allez! #1 - Beer Recipe - Brewer's Friend

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Allez! Allez! #1

165 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: RJ
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Friday April 17th 2015
1.054
1.012
5.6%
34.2
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 81.8%
1 kg German - Munich Light1 kg Munich Light 37 6 18.2%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Loral60 g Loral Hops Pellet 11.75 Boil 20 min 30.76 27.3%
70 g Loral70 g Loral Hops Pellet 11.75 Whirlpool at 80 °C 20 min 3.43 31.8%
90 g Loral90 g Loral Hops Pellet 11.75 Dry Hop 5 days 40.9%
220 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Water Agt Boil 15 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
18.5 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 7 4 42 165 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 32.4
Mash volume with grains 36
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 20 L) 24
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 23.7
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Strike Water Volume=30L. Strike temp=66C. Mix tap water and RO water in 0:100 ratio (0L/30L). Add 7.5 grams of calcium sulfate, 5 grams of liquid calcium chloride, 1.5 grams of Epsom salt, and 4.5ml lactic acid. Mash ph estimated to 5.3. Chill boiled wort to 18C. Add 1.25L yeast starter (WLP590). Ferment @ 18.5C for 3 days, then bump to 21.5C. Brew day = July 18. OG = 1.056. Dry hops added July 27. FG = 1.007 on Aug 1, then cold crashed. Kegged on Aug 10 and prime with 140 grams of cane sugar (~2.8 volumes of Co2). ABV = 6.5.

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  • Last Updated: 2018-08-29 19:34 UTC