Friggin' Aloha - Beer Recipe - Brewer's Friend

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Friggin' Aloha

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday March 22nd 2018
1.055
1.011
5.8%
24.9
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 78.3%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 8.7%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 4.3%
1 lb Belgian - Munich1 lb Munich 38 6 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - East Kent Golding0.75 oz East Kent Golding Hops Pellet 5.5 Boil 60 min 15.5 27.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 9.36 36.4%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 0 min 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Pineapple Other Secondary 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Mash Temperature -- 150 °F 60 min
17 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Mash Schedule
-15qt's of water @ 163 degrees
-Rest @ 150 degrees for 60 minutes
-Sparge 17qts @ 170 degrees

-32oz Puree Pineapple in Secondary for 2-3 days at end of fermentation
-Cold Crash for 24 hours at 36 degrees in secondary, then transfer to keg/bottle

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  • Last Updated: 2018-03-24 14:42 UTC