Farmhouse 2016 - Beer Recipe - Brewer's Friend

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Farmhouse 2016

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jft
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Thursday August 13th 2015
1.044
1.007
4.9%
24.4
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 28.2%
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 56.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.6%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.4%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 2.8%
1 lb Hopi blue corn1 lb Hopi blue corn 22 5 5.6%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz h1 oz Saaz h Hops Leaf/Whole 2.4 Boil 60 min 4.21 16.7%
2 oz uk east kent golding2 oz uk east kent golding Hops Leaf/Whole 5.9 Boil 45 min 19.02 33.3%
1 oz french strisselspalt1 oz french strisselspalt Hops Pellet 1.2 Boil 15 min 1.15 16.7%
1 oz french strisselspalt1 oz french strisselspalt Hops Pellet 1.2 Boil 0 min 16.7%
1 oz french strisselspalt1 oz french strisselspalt Hops Leaf/Whole 1.2 Dry Hop 7 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Acid blend Water Agt Mash --
9 each Vanilla beans Flavor Primary --
55.50 g Candied buddhas hand Spice Primary --
3 tsp Yeasteroid nutrient Water Agt Mash --
 
Yeast
White Labs - Belgian Saison III Yeast WLP585
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low-Med
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 342 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Split batch into two 5 gallon batches in two fermentators, one has the vanilla beans and buddhas hand, other one is just dry hopped, but may have slight vanilla/citrus flavour contamination due to accidentally mixing a small portion.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 120 °F 60 min
-- -- 155 °F 60 min
-- -- 160 °F 30 min
Sparge -- 175 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.66 26.6  
Mash volume with grains 8.08 32.3  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 8.5 g | 34 qt) 8.81 35.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.69 g | 50.8 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.47 61.9
Equipment Profile Used: System Default
"Farmhouse 2016" Saison beer recipe by Jft. All Grain, ABV 4.86%, IBU 24.39, SRM 7.4, Fermentables: (White Wheat, Pilsner, Flaked Oats, Roasted Barley, Flaked Rye, Hopi blue corn) Hops: (Saaz h, uk east kent golding, french strisselspalt) Other: (Acid blend, Vanilla beans , Candied buddhas hand, Yeasteroid nutrient )
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  • Last Updated: 2016-01-11 23:13 UTC