wee one - Beer Recipe - Brewer's Friend

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wee one

136 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phillip Davis
Calories: 136 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday October 22nd 2017
1.041
1.012
3.8%
35.4
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 53.7%
3 lb American - White Wheat3 lb White Wheat 40 2.8 29.3%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 14.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 14.4 Boil 60 min 29.37 16.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.2 Boil 20 min 4.53 27.8%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2.2 Hopback at 200 °F 0 min 1.52 55.6%
3.60 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1 tsp pf gypsum, 1/2 tsp of epsom and 1 tsp of calcium chloride
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 6.57 g | 26.3 qt) 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.89 g | 35.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.58 26.3  
Hops absorption losses (hopback) -0.08 -0.3  
Going into fermentor 6.5 26  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

1.044 SG. mash ph of about 5.3 and then after the salts added down to about 4.99 after about 40 minutes. mixture of 3711/3724 in the cab barrel that appears lacto dominant around October 22nd; not so hot or cold.

11/18/17- racked off and topped off with wild/house yeast/bacteria. Gravity is 1.004-1.006

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  • Last Updated: 2017-11-19 17:10 UTC