HoislBrau Grisette #2 - Beer Recipe - Brewer's Friend

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HoislBrau Grisette #2

136 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason McKibben
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Sunday April 24th 2016
1.042
1.007
4.5%
24.1
3.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 70.6%
1.75 lb American - Wheat1.75 lb Wheat 38 1.8 20.6%
6 oz American - Rye6 oz Rye 38 3.5 4.4%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 4.4%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4.1 Boil 60 min 9.02 14.3%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 2 Boil 15 min 4.37 28.6%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 7.9 Boil 1 min 1.5 28.6%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.1 Boil 60 min 9.24 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirl floc Fining Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
2.80 g Gypsum Water Agt Mash 0 min.
3.60 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Durham, NH 10/14/15
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 1 17 66 50 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 80 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.25 17  
Mash volume with grains 4.93 19.7  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 4.81 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.06 36.3
Equipment Profile Used: System Default
"HoislBrau Grisette #2" Saison beer recipe by Jason McKibben. All Grain, ABV 4.51%, IBU 24.13, SRM 3.11, Fermentables: (Pilsner, Wheat, Rye, Acidulated Malt) Hops: (Hallertau Hersbrucker, Strisselspalt, Hallertau Blanc) Other: (whirl floc, yeast nutrient, Gypsum, Calcium Chloride (dihydrate), Lactic acid)
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  • Last Updated: 2019-07-20 15:53 UTC