Lead Beater's World Headquarters - Beer Recipe - Brewer's Friend

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Lead Beater's World Headquarters

235 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: dbals on HBT
Calories: 235 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=462598
Created: Saturday May 2nd 2015
1.072
1.010
8.1%
39.8
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 74.8%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 19.5%
6 oz American - White Wheat6 oz White Wheat 40 2.8 2.4%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 3.3%
15.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 First Wort 0 min 6.36 4.8%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 45 min 8.16 4.8%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Boil 5 min 14.39 57.1%
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.6 Boil 20 min 10.93 14.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 2 days 19%
5.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 each Fermcap S Fining Boil 1 hr.
1 each Whirfloc Fining Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.6 Volumes
 
Target Water Profile
Saison Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 17 15 41 60 60
Add to mash only:
1.5 g gypsum
3.5 g epsom salt
0.5 g table salt
2.5 g CaCl2
pH 5.37
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Infusion -- 145 °F 50 min
Direct heat. Temperature -- 155 °F 25 min
Direct heat. Temperature -- 163 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.83 g | 39.3 qt) 8.92 35.7  
Mash volume with grains (equipment estimates 11.06 g | 44.2 qt) 10.15 40.6  
Grain absorption losses -1.92 -7.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.6 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

Estimated Gravity Readings
Mash 1.074
Second Runnings 1.041
Preboil 1.066
Post Boil 1.076

From Boulevard brewer
Malts
Pale Malt 77.6%
Pre-gelatinized Corn Flakes 20%
Malted White Wheat 2.4%

We mash in at 63C and rest for 50 minutes. Heat up to 68C and rest for 25 minutes. Heat to 73C and rest for 15 minutes before mashing off at 75C.

Hops
Magnum 6.4 IBUs at 98C
Simcoe 7.1 IBUs at 15 minutes after beginning of boil
Amarillo 14.0 IBUs at 65 minutes after beginning of boil (or 5 minutes before end of boil)
Amarillo 9.6 IBUs in the whirlpool

We boil for 70 minutes so adjust these times accordingly based on the length of your boil. Target gravity at end of boil is 17.3 degrees Plato.

We cool the wort to 19C and pitch with our House Belgian Ale strain. We ferment at 21 C until we reach our final gravity of 2.2 degrees Plato.

Tank 7 is dry hopped with Amarillo at the rate of .078 kg per barrel two days out from filtration.

From Boulevard website.
Color (EBC) 12
Bitterness (IBUs) 38
Original Gravity (Plato) 17.3 (~1.071)
Terminal Gravity (Plato) 2.5 (1.010)
Alcohol (ABV) 8.5%
CO2 - Bottles / Cans 3.5 vol. (7.0 g/L)
CO2 - Kegs 2.6 vol. (5.1 g/L)

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  • Last Updated: 2016-08-11 17:14 UTC