Brett Saison #1 - Beer Recipe - Brewer's Friend

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Brett Saison #1

230 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Woodsman Brewing
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Sunday June 24th 2018
1.070
1.013
7.5%
25.0
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 28.6%
0.25 lb American - Caramel / Crystal 20L0.25 lb Caramel / Crystal 20L 35 20 2.9%
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 51.4%
0.90 lb German - Vienna0.9 lb Vienna 37 4 10.3%
0.60 lb German - CaraMunich I0.6 lb CaraMunich I 34 39 6.9%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Hallertau Blanc0.3 oz Hallertau Blanc Hops Pellet 8.5 Boil 60 min 15.83 46.2%
0.35 oz Hallertau Blanc0.35 oz Hallertau Blanc Hops Pellet 8.5 Boil 15 min 9.17 53.8%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Yeast Energizer Other Primary 0 min.
6 each FermCap Other Primary 0 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 97 B cells required
Wyeast 5112 in Secondary
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 qt Temperature -- 151 °F 60 min
1.7 gal Recirculate Wort Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.28 13.1  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 2.59 g | 10.3 qt) 2.06 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.34 21.4
Equipment Profile Used: System Default
 
Notes

I will Primary in Speidel
Secondary in Glass Carboy and flush with Co2 before placing Airlock on.
Wort should be a Pale Amber Color...

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  • Public: Yup, Shared
  • Last Updated: 2018-06-24 02:54 UTC