Greystone Grisette - Beer Recipe - Brewer's Friend

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Greystone Grisette

130 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.88 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72.9% (brew house)
Source: Adam Petherbridge
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Thursday January 18th 2018
1.040
1.008
4.2%
25.2
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 lb American - Pilsner3.6 lb Pilsner 37 1.8 46.2%
1.80 lb American - White Wheat1.8 lb White Wheat 40 2.8 23.1%
1.80 lb Flaked Wheat1.8 lb Flaked Wheat 34 2 23.1%
0.20 lb German - Acidulated Malt0.2 lb Acidulated Malt 27 3.4 2.6%
0.40 lb Rice Hulls0.4 lb Rice Hulls 0 0 5.1%
7.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 15 min 18.78 33.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Hopback at 200 °F 15 min 6.44 33.3%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 5 days 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
From Bru'n Water profile Yellow Balanced

Existing is:
9/3/16/24/7/29

Add to 4 gal Mash:
1.4 g Gypsum
.4 g Calcium Chloride
.4 g Epsom
.8 g Magnesium Chloride
.6 ml Lactic Acid

Add to 3 gal sparge
1.1 g Gypsum
.3 g Calcium Chlorida
.3 g Epsom
.6 g Magnesium Chloride
.9 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Dough-In Infusion -- 110 °F 10 min
Protein Rest-Short Temperature -- 129 °F 15 min
Sach Rest Temperature -- 149 °F 50 min
Mash Out/Build up towards boil Temperature -- 170 °F 5 min
12 qt Sparge -- 170 °F 15 min
Starting Mash Thickness: 2.05 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.05 qt/lb 4 16  
Mash volume with grains 4.62 18.5  
Grain absorption losses -0.98 -3.9  
Remaining sparge water volume (equipment estimates 3.8 g | 15.2 qt) 3.11 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.88 23.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.04 20.2  
Hops absorption losses (hopback) -0.04 -0.2  
Going into fermentor 5 20  
Total: 7.11 28.4
Equipment Profile Used: System Default
 
Notes

Brewed on Robobrew

Pitch at 68 F
Raise 2 degrees per day for first 3, to 74 F
Primary for 5 days at free temp
Bring it down to 66F for 5 days

Dry hopping on day 5-6
Remove hops after 5 days

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  • Last Updated: 2018-01-20 17:38 UTC