Bière de L'été (As brewed) - Beer Recipe - Brewer's Friend

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Bière de L'été (As brewed)

124 calories 7.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Dylan Naegele
Calories: 124 calories (Per 12oz)
Carbs: 7.4 g (Per 12oz)
Created: Monday May 4th 2015
1.039
1.002
4.8%
40.6
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Liquid Malt Extract - Pilsen3.15 lb Liquid Malt Extract - Pilsen 35 2 43.2%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 13.7%
3.15 lb Liquid Malt Extract - Pilsen3.15 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 43.2%
7.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 11.6 Boil 10 min 4.4 3.1%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 11.6 Boil 5 min 2.42 3.1%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 11.7 Boil 5 min 4.88 6.3%
1 oz Azaca1 oz Azaca Hops Pellet 15.3 Whirlpool at 150 °F 30 min 11.46 12.5%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.6 Whirlpool at 150 °F 30 min 13.03 18.8%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 11.7 Whirlpool at 150 °F 30 min 4.38 6.3%
1 oz Azaca1 oz Azaca Hops Pellet 15.3 Dry Hop 4 days 12.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.6 Dry Hop 4 days 25%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 11.7 Dry Hop 4 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each WhirlFloc Fining Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 111 B cells required
WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 qt Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.62 g | 30.5 qt) 6.36 25.4  
Mash volume with grains (equipment estimates 7.62 g | 30.5 qt) 6.44 25.8  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 7.76 g | 31 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 6.11 24.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.36 25.4
Equipment Profile Used: System Default
 
Notes

4/25/15: Started 2 liter starter of Wyeast 3711 and a 3 stage starter of WLP644 to be split between the European and American hopped saisons.

5/3/15: Brew day. Added too much water and ended up undershooting the target gravity by .004. This was just as well, as the hop pellets and trub absorbed almost a gallon. It ended up being even less of an issue than I thought, since the melange of yeasts was a monster, reaching 92% apparent attenuation.

5/9/15: Raised the temperature to 72ºF.

5/25/15: Added dry hops late at night.

5/28/15: Bottled with table sugar for 2.4 volumes of CO2. Final gravity 1.002, 4.8% abv.

6/15/15: First tasting. Hazy, straw colored with a soft white head. Fantastic aromas of sauvignon blanc, peaches, pepper, clove, tropical fruit, and a hint of funk. Taste is more of the same, with a small amount of resiny stickiness from the hops. By far the best beer that I've ever brewed.

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  • Last Updated: 2016-04-10 15:34 UTC