Buath Garru - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Buath Garru

149 calories 13.3 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 14.59 liters
Post Boil Size: 13.16 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday October 17th 2017
1.049
1.009
5.2%
34.3
6.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - Pilsner Malt2 kg Pilsner Malt 37.7 1.93 74.1%
0.50 kg AU - Pearl Spelt0.5 kg Pearl Spelt 35 8.06 18.5%
0.20 kg Bestmalz - Rye Malt0.2 kg Rye Malt 38 3.1 7.4%
2.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz12 g Saaz Hops Leaf/Whole 3.6 Mash 90 min 1.75 33.3%
12 g Magnum (15 AA)12 g Magnum (15 AA) Hops Pellet 15 Boil 30 min 30.84 33.3%
12 g Saaz12 g Saaz Hops Pellet 3.5 Hop Stand at 100 °C 0 min 1.75 33.3%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 tsp Gypsum Water Agt Mash 1 hr.
0.40 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
- Mixed 002
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 100.1 g       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.4 L Strike 63 °C 63 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.6 L) 18.3
Mash volume with grains (equipment estimates 20.4 L) 20
Grain absorption losses -2.7
Hops absorption losses (mash) -0.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15 L) 14.6
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 12.1 L) 13.2
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 13.1 L) 12
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

Boil the milled spelt separately, extra to mash water, until it becomes creamy. Add to kettle before the grains.

Start fermentation at 18°C and let it free rise. Keep ambient temp at 20°C. Just use foil to cover the fermenter until fermentation slows down, then add the air lock.

Last Updated and Sharing
 
399
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-03-27 09:42 UTC