Funkin' in the Barn - Beer Recipe - Brewer's Friend

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Funkin' in the Barn

182 calories 19 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: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday June 13th 2013
1.055
1.014
5.4%
25.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 82.6%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 8.3%
0.65 lb Belgian - Aromatic0.65 lb Aromatic 33 38 5.4%
0.45 lb German - Acidulated Malt0.45 lb Acidulated Malt 27 3.4 3.7%
12.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 25.75 100%
1.50 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.3 qt Infusion -- 154 °F 60 min
13.56 qt Sparge -- 169 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.78 15.1  
Mash volume with grains 4.75 19  
Grain absorption losses -1.51 -6.1  
Remaining sparge water volume (equipment estimates 5.54 g | 22.2 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.26 33.1
Equipment Profile Used: System Default
 
Notes

Yeast is of the utmost importance. I have a starter from Crooked Stave's Vieille, good source of brettanomyces. With that I will dump dreggs from Oddwood Ales Saison to impart sacch. strains, as well as pedio., and lacto. strains. The second dreggs will be from Timmerman's Oude Gueuze, lots of great critters living in there. Whether or not this will create a great sour will be determined in a year or two.

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  • Last Updated: 2015-07-01 16:01 UTC