Grissette July 1 2018 - Beer Recipe - Brewer's Friend

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Grissette July 1 2018

120 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 120 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Wednesday June 27th 2018
1.037
1.007
3.9%
20.1
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 61.5%
2 lb Belgian - Unmalted Wheat2 lb Unmalted Wheat 36 2 15.4%
2 lb American - Wheat2 lb Wheat 38 1.8 15.4%
1 lb German - Spelt Malt1 lb Spelt Malt 37 2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Strisselspalt2 oz Strisselspalt Hops Pellet 3.5 Boil 10 min 5.68 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 45 min 14.37 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
3,785 ml White Wine Grape Juice Other Primary 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
1/2 Batch Secondary Fermentation w. TYB Amalgamation
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 146 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.4 gal (1.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 4.39 17.6  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 9.89 g | 39.6 qt) 8.99 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.4 g | 49.6 qt) 11.5 46  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 13.38 53.5
Equipment Profile Used: System Default
 
Notes

Add Rice Hulls To Mash

Target Mash Temp: 146F. Lower temp increases fermentability

OR... Step Mash

  • Dough in in the B-glucan range (108-113 F / 42.2-45 C), 10 min rest
  • Raise to a protein rest by infusion (125-131 F / 52-55 C), 15 min rest
  • Raise to saccharification by infusion (149 F / 65 C), 50 min rest

    Target FG: 1.005 (4.2%)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-06-27 13:15 UTC