Saison black buto - Beer Recipe - Brewer's Friend

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Saison black buto

162 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Friday March 2nd 2018
1.050
1.007
5.8%
29.9
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 80%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 5%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 10%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Loral0.45 oz Loral Hops Pellet 11 Boil 5 min 3.87 15%
1 oz Local1 oz Local Hops Pellet 11.75 Aroma 0 min 33.3%
0.55 oz Loral0.55 oz Loral Hops Pellet 11 First Wort 0 min 26.07 18.3%
1 oz Loral1 oz Loral Hops Pellet 11 Dry Hop 7 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Ethiopia coffee Spice Primary 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
portland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 9
1 tsp each CaSO4 and CaCl2 in mash
sparge: add 1/4 tsp phos acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt at 159 Infusion -- 149 °F --
13.5 qt at 168 Sparge -- 165 °F --
Starting Mash Thickness: 1.67 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.67 qt/lb 3.76 15  
Mash volume with grains 4.48 17.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.51 g | 18 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.89 g | 27.6 qt) 6.1 24.4  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.4 21.6  
Going into fermentor 5.4 21.6  
Total: 7.48 29.9
Equipment Profile Used: System Default
 
Notes

first run: 15-4.5= 10.5qts
sparge: 24-10.5= 13.5

mash pH: 5.5
sparge pH:5.8

og: 1.050
fg: 1.007

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  • Public: Yup, Shared
  • Last Updated: 2018-03-18 14:54 UTC