Saison 'Merican Hoppy Funk - Beer Recipe - Brewer's Friend

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Saison 'Merican Hoppy Funk

180 calories 16 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: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: The Mad Fermentationist
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday October 11th 2016
1.055
1.010
6.0%
79.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 74.3%
2.50 lb German - Rye2.5 lb Rye 38 3.5 18.6%
0.63 lb Flaked Oats0.63 lb Flaked Oats 33 2.2 4.7%
0.33 lb German - Acidulated Malt0.33 lb Acidulated Malt 27 3.4 2.5%
13.46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 60 min 42.38 8.6%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 13.62 22.9%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 20 min 5.99 11.4%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 0 min 17.02 11.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 22.9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 0 days 11.4%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 0 days 11.4%
8.75 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 148 °F 75 min
Direct Fire Mash Tun Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.05 20.2  
Mash volume with grains 6.12 24.5  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 4.06 g | 16.3 qt) 4.39 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.18 g | 28.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
 
Notes

Use Yeast 3031 Saison Wyeast 3031with Brett C. Frement at 76 C in a temperature controlled water bath for two weeks then raised to 80 C for two weeks.

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  • Last Updated: 2018-04-29 06:55 UTC