Workin' For The Weekend - Beer Recipe - Brewer's Friend

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Workin' For The Weekend

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Exit 12 Brewery
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday January 22nd 2018
1.060
1.011
6.5%
100.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 65.5%
1.50 lb Belgian - Caramel Pils1.5 lb Caramel Pils 34 8 10.9%
0.50 lb German - Vienna0.5 lb Vienna 37 4 3.6%
0.25 lb Belgian - Munich0.25 lb Munich 38 6 1.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.3%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 10.9%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Jarrylo1 oz Jarrylo Hops Pellet 13.9 Boil 60 min 55.6 33.3%
1 oz Jarrylo1 oz Jarrylo Hops Pellet 13.9 Boil 30 min 42.73 33.3%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3 Boil 5 min 2.39 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Orange Peel Flavor Primary 15 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 0 0 20 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Batch sparge. Sparge -- 148 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes

3.19.18 -- The "German Wheat Malt" = German Pale Wheat - Weyermanning Malt.

The "Belgian - Caramel Pils" = Dingemans Cara 8 (Carapils)

The "Belgian Munich" = Dingemans Munich Malt

3.23.18 -- Brew Day // Started 11AM, Finished 5PM //
Using 10 gallons of water, not what the calculator suggests (8.58). 4 gallons strike water, 6 gallons sparge water.

Grain Mill set to approx .0350 to crush grain.

Added chemicals to strike water at approx 90 degrees. Condensation on the hot liquor tank for some reason, possible leak in pot?


11:30am -- CONDENSATION HAS SUBSIDED ON POT. Possibly no leak.

Mash In: Going to change from 165 degrees to 160 degrees on the strike water. Put water in first, then grain.
Mash Temp: approx 145 degrees @ 75 minute mash.
Mash: Yield = approx 2.25, def over 2 gallons, vorlauffed 3 times, grain bed temperature 135 degrees, sparge water 171.7 degrees = 160 degree sparge for 30 mins.

Experienced stuck sparge, simple clearing of the bazooka screen twice fixed it, ended up with approx. 1.5 gallons that doesn't fit in the brew kettle
Followed hop schedule.
Added rinds of 3 large oranges that were cleaned and frozen overnight.
Pitched yeast @ 70 degrees, approx 5 1/2 (5.65) yield.

4/1/18
Beer smells like bananas & bubble gum, which is phenomenal. 9 days in and the orange peels seem to be holding up, no sign of rotting.

I removed the trub from the bottom using the glass mason jar. I sanitized the jar & returned it back to the beer. Airlock had stopped but now seems to have begun again, could be air in the carboy.

OG: 1.060
BE: 64% (58% brewhouse = 1.054)
FG: 1.010 (Was supposed to be 1.011)
ABV: 6.56% (Was supposed to be 6.43-6.47)

4/7/18
Kegged 5 gallons, added 1/2TSP of gelatin to 3/4c of 157 degree water.
Keg set at approx 22PSI at approx. 6:30p

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  • Last Updated: 2018-04-19 12:10 UTC