Firestone walker lil opal - Beer Recipe - Brewer's Friend

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Firestone walker lil opal

148 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://byo.com/body/item/1888-six-summer-beer-clo
Calories: 148 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday December 4th 2017
1.048
1.014
4.5%
18.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Pilsner1.8 kg Pilsner 38 1.6 45.3%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 25.2%
1 kg Torrified Wheat1 kg Torrified Wheat 36 2 25.2%
86 g German - Caramel Wheat86 g Caramel Wheat 34 46 2.2%
86 g German - Acidulated Malt86 g Acidulated Malt 27 3.4 2.2%
3.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Mount Hood28 g Mount Hood Hops Leaf/Whole 5 Mash 0 min 3.62 52.8%
15 g Mount Hood15 g Mount Hood Hops Leaf/Whole 5 Boil 60 min 9.72 28.3%
10 g Mount Hood10 g Mount Hood Hops Leaf/Whole 5 Boil 30 min 4.98 18.9%
53 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g French oak chips soaked in white wine Flavor Secondary --
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 30 min
Subir a esta temperatura -- -- 69 °C --
Mash out -- -- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.9
Mash volume with grains 14.4
Grain absorption losses -4
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 17.9 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 21.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 26.5  
Equipment Profile Used: System Default
 
Notes

(5 gallons/19 L, all-grain)
OG = 1.043 FG = 1.010 IBU = 15 SRM = 5 ABV = 4.2%

Matthew Brynildson, Brewmaster, Firestone Walker Brewing Company: “Summer is all about outdoor activity and the beers of summer typically fit this theme and should provide refreshment. That doesn’t mean bland or without character. A refreshing beer can be full of character and still be a part of a sunny summer day.”

Ingredients
4.0 lbs. (1.8 kg) Pilsner malt or domestic 2-row pale malt
2 lbs. 3 oz. (1.0 kg) wheat malt
2 lbs. 3 oz. (1.0 kg) torrified wheat
3.0 oz. (86 g) Weyermann Cara-Wheat malt
3.0 oz. (86 g) Weyermann acidulated malt
1.0 oz. (28 g) Mt Hood whole hops (mash)
2.7 AAU Mt. Hood hops (60 mins) (0.54 oz./15 g of 5% alpha acids)
1.8 AAU Mt. Hood hops (30 mins) (0.36 oz./10 g of 5% alpha acids)
1.0 oz. (28 g) French oak chips soaked in white wine
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgian Saison I) yeast

Step by Step
Rice hulls or mash hops (whole) can be added to aid in run off. In the case of mash hops, this can add hop complexity to the finished beer without additional bitterness. Mash in at 145 °F (63 °C) for 30 min and raise mash temperature up to 156 °F (69 °C) to finish sachharification. Ramp up to 168 °F (76 °C) before running off. Mash at 5.2–5.4 pH (acidify if needed). Adjust finished wort to 5.2 pH with lactic or phosphoric acid. Boil time is 75 minutes. Pitch yeast at 72 °F (22 °F) and allow to free-rise up to 80 °F (27 °C). Age with French oak chips soaked in white wine.

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  • Last Updated: 2017-12-04 20:32 UTC