Summer #04 - Juicy - Beer Recipe - Brewer's Friend

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Summer #04 - Juicy

175 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Hanson Hop Hus
Calories: 175 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday February 27th 2017
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OG: 1.057 FG: 1.011 ABV: 6.1% IBU: 29

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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 90%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 7.7 Boil 60 min 13.34 16.7%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 7.7 Boil 10 min 9.67 33.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 7.7 Boil 5 min 5.32 33.3%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 7.7 Aroma 1 min 0.58 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Kumquat Flavor Secondary --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 347 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
14192
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 26 94 90 230 146
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 qt Infusion -- 150 °F 75 min
4 qt Sparge -- 155 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.25 13  
Mash volume with grains (equipment estimates 2.85 g | 11.4 qt) 4.05 16.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.41 g | 17.7 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.16 g | 24.7 qt) 6 24  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4.3 17.2  
Top off amount 1.2 4.8  
Going into fermentor 5.5 22  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

OC Fair 2017 - first place - rated 42.67 (category 29a - fruit beer)
brew day - 03/13/2017
yeast starter - no



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  • Last Updated: 2020-02-12 23:00 UTC