Bière de Ferme - Beer Recipe - Brewer's Friend

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Bière de Ferme

231 calories 12.4 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 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 93%
Calories: 231 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Wednesday June 14th 2017
1.072
1.002
9.2%
23.3
10.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 67.8%
2 lb German - Dark Munich2 lb Dark Munich 36 10 13.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 6.8%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 6.8%
8 oz Belgian - CaraVienne8 oz CaraVienne 34 20 3.4%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 1.7%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 10.77 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 7.11 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 5.46 25%
2 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
77 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
SCWD tap water 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 34 101 96 178 426
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Strike 166 °F 151 °F 60 min
4.13 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

Brewed 4 times and made slight adjustments every time. Latest was to add the caravienne and use darker candi syrup giving a more amber result.

3711 yeast is amazing: I’ve never had more than 1001 FG yet it has a nice mouthfeel that does not feel dry. Latest brew is the best ever: got nice clove flavor from the D-45 and 3711 combo.

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  • Last Updated: 2020-02-29 10:29 UTC