Bam Biere Clone - Beer Recipe - Brewer's Friend

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Bam Biere Clone

133 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jolly Pumpkin Artisan Ales
Calories: 133 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Thursday June 15th 2017
1.041
1.007
4.5%
26.6
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb Belgian - Pilsner3.2 lb Pilsner 37 1.6 50.9%
1.60 lb American - Pale 2-Row1.6 lb Pale 2-Row 37 1.8 25.4%
0.85 lb Belgian - Wheat0.85 lb Wheat 38 1.8 13.5%
0.45 lb Flaked Barley0.45 lb Flaked Barley 32 2.2 7.2%
0.18 lb American - Caramel / Crystal 80L0.18 lb Caramel / Crystal 80L 33 80 2.9%
0.20 oz United Kingdom - Black Patent0.2 oz Black Patent 27 525 0.2%
6.29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Crystal0.85 oz Crystal Hops Pellet 3.8 Boil 60 min 17.65 41.7%
0.56 oz Crystal0.56 oz Crystal Hops Pellet 3.8 Boil 30 min 8.94 27.5%
0.35 oz Crystal0.35 oz Crystal Hops Pellet 3.8 Boil 0 min 17.2%
0.28 oz Crystal0.28 oz Crystal Hops Pellet 3.8 Dry Hop 6 days 13.7%
2.04 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Oak Cubes Other Secondary 6 days
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 149 °F 60 min
Temperature -- 169 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.85 g | 27.4 qt) 7.29 29.1  
Mash volume with grains (equipment estimates 7.36 g | 29.4 qt) 7.79 31.2  
Grain absorption losses -0.79 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.82 g | 23.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4.25 17  
Volume into fermentor 4.25 17  
Total: 7.29 29.1
Equipment Profile Used: System Default
 
Notes

Upped the amount of dry hop and oak due to shorter duration (6 days). 3 american oak cubes (1 soaked in cognac) and 3 hungarian oak cubes (1 soaked in cognac).

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  • Last Updated: 2017-09-04 03:23 UTC