Buath Garru - Beer Recipe - Brewer's Friend

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Buath Garru

147 calories 11.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17.62 liters
Post Boil Size: 16.17 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Tuesday October 17th 2017
1.049
1.006
5.6%
34.2
6.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gladfield - Pilsner Malt2.5 kg Pilsner Malt 37.7 1.93 74.6%
0.25 kg Bestmalz - Rye Malt0.25 kg Rye Malt 38 3.1 7.5%
0.60 kg AU - Pearl Spelt0.6 kg Pearl Spelt $ 0.00 / g
$ 0.00 		35 8.06 17.9%
3.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Leaf/Whole 3.6 Mash 90 min 1.74 33.3%
15 g Magnum (15 AA)15 g Magnum (15 AA) Hops Pellet 15 Boil 30 min 30.71 33.3%
15 g Saaz15 g Saaz Hops Pellet 3.5 Hop Stand at 100 °C 0 min 1.75 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
fbsville - Saison 001
Amount:
1.25 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 137 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
20 L Strike 64 °C 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.3 L) 21.9
Mash volume with grains (equipment estimates 24.5 L) 24.1
Grain absorption losses -3.4
Hops absorption losses (mash) -0.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 17.6
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 15.1 L) 16.2
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 16.1 L) 15
Total: 21.9  
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.

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  • Last Updated: 2024-07-26 10:06 UTC