Formosa Zen - Beer Recipe - Brewer's Friend

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Formosa Zen

190 calories 16.4 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 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Vinie/Chad
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday May 13th 2015
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1.010
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 68.3%
25 oz American - Pale 2-Row25 oz Pale 2-Row 37 1.8 15.2%
2 oz American - Carapils (Dextrine Malt)2 oz Carapils (Dextrine Malt) 33 1.8 1.2%
2 oz American - Red Wheat2 oz Red Wheat 38 2.5 1.2%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 4.3%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 9.8%
164 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - Celeia Slovenia (2.9 AA)2 oz Yakima Chief Hops - Celeia Slovenia (2.9 AA) Hops Pellet 2.9 Boil 60 min 21.16 66.7%
1 oz Yakima Chief Hops - Saaz (2.8 AA)1 oz Yakima Chief Hops - Saaz (2.8 AA) Hops Pellet 2.8 Boil 5 min 2.04 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Basil Herb Boil 5 min.
0.30 oz Bitter Orange Peel Spice Boil 5 min.
0.60 oz Ginger Root Spice Boil 5 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Epsom Salt Water Agt Mash 1 hr.
3.80 g Gypsum Water Agt Mash 1 hr.
3.20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum - 3.8
Epsom - 1.8
Calcium Chloride - 6
Baking Soda - 3.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal 13 quarts Infusion -- 152 °F 60 min
6 gal 24 quarts Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.24 13  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.41 33.6
Equipment Profile Used: System Default
"Formosa Zen" Saison beer recipe by Vinie/Chad. All Grain, ABV 6.29%, IBU 23.19, SRM 3.91, Fermentables: (Pilsner, Pale 2-Row, Carapils (Dextrine Malt), Red Wheat, Acidulated Malt, Belgian Candi Syrup - Golden (5L)) Hops: (Yakima Chief Hops - Celeia Slovenia (2.9 AA), Yakima Chief Hops - Saaz (2.8 AA)) Other: (Basil, Bitter Orange Peel, Ginger Root, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2020-05-10 03:04 UTC