Tidy Ted - Beer Recipe - Brewer's Friend

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Tidy Ted

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Carthy Craft
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Thursday June 21st 2018
1.051
1.011
5.3%
23.4
9.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Bohemian Pilsner3.5 kg Bohemian Pilsner 38 1.9 70%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 30%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.7 Boil at 88 °C 10 min 0.36 53.6%
13 g Pacific Gem13 g Pacific Gem Hops Pellet 15.4 Boil 60 min 23.02 46.4%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 15 min.
4 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
6 g Epsom Salt Water Agt Primary 0 min.
8 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 60
14.3 L Mash
16.90L Sparge

Starting with Stavanger water profile
4.49ml Lactic Acid (80%) added to mash.
1.56 Lactic Acid (80%) added to sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 45 min
Mash out Temperature -- 67 °C 20 min
Temperature -- 75 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.7 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

A low ABV Saison/Farmhouse Ale. Looking for big yeast flavours balanced by large hop flavours but with a session level for drinking. The hops are out of style for a traditional Saison.

Use both WY3711 and Wyeast 3726 at the start.
Looking to reuse the yeast multiple times to attenuate well (French Saison) and to capture some of the diverse flavours from the other yeasts.

WLP565, WY3724, WY3711 & WY3726 are all interesting here. Blending yeast will leave some strains dominant but that is ok whatever takes off in our fermenter is what we are after.

Start fermentation at cooler then ramp the temperature up.
Start at around 18C. The amount of time spent at this temperature depends on how long the lag phase is and when the yeast starts developing.

26.5 is a good goal for main fermentation. Slowly raise to this by 3rd day.

High side is even up to 28C-35C! to stimulate ester development. Experimentation is needed to try different fermentation temperatures to balance.

Add dry hop additions after fermentation has finished.

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  • Public: Yup, Shared
  • Last Updated: 2019-02-05 08:49 UTC