105 Routier Saison - Beer Recipe - Brewer's Friend

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105 Routier Saison

189 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 105 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Davis/Grady
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Wednesday June 3rd 2015
1.058
1.008
6.5%
34.1
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 58.3%
4.50 lb German - Vienna4.5 lb Vienna 37 4 17.5%
4.50 lb Canadian - Pale Wheat4.5 lb Pale Wheat 36 2 17.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.9%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 2.9%
25.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Amarillo0.66 oz Amarillo Hops Leaf/Whole 10.6 Boil 60 min 11.76 9.9%
2 oz Sterling2 oz Sterling Hops Pellet 8.7 Mash 0 min 6.41 30%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 8.73 30%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Boil 5 min 3.69 15%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 10.6 Boil 5 min 3.55 15%
6.66 oz / $ 0.00
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
2 tsps of gypsum and 2 tsps of calcium carbonate, both added to the last end of the boil.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Infusion -- 152 °F 90 min
10 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.8 gal (55.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.8 gal (7.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.05 32.2  
Mash volume with grains 10.03 40.1  
Grain absorption losses -3.22 -12.9  
Hops absorption losses (mash) -0.08 -0.3  
Remaining sparge water volume (equipment estimates 9.3 g | 37.2 qt) 10.5 42  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.8 g | 55.2 qt) 15 60  
Boil off losses -2.63 -10.5  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.54 74.2
Equipment Profile Used: System Default
 
Notes

split batch with 5 gallons being yeast bay and the other 5 + gallons being 3711/565 strains into the other.

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  • Last Updated: 2015-06-03 18:55 UTC