Kansas City Shuffle - Beer Recipe - Brewer's Friend

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Kansas City Shuffle

167 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: West Jersey Brew Co
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Sunday July 15th 2018
1.052
1.004
6.3%
31.7
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 68.4%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10.5%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 7.9%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5.3%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 5.3%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 2.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 11 Boil 60 min 9.2 4.1%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Boil 30 min 8.17 4.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 5 min 14.34 40.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil at 185 °F 0 min 40.8%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 10.2%
4.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Calcium Chloride Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
Bootleg Biology - Saison Parfait
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n - Yellow Dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 166
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Infusion -- 150 °F 60 min
16 qt (6 - (9*1.5/4 - 9*.125 - .25)) * 4 Sparge -- 170 °F 10 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 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

Do an "Open Fermentation" using a piece of sanitized tin foil over a carboy during first 3-5 day primary.

REFERENCE:
Based on the “Mad About Saison” recipe in Zymurgy July/August 2018, as well as the Boulevard Tank 7 clone.

https://www.homebrewersassociation.org/homebrew-recipe/mad-about-saison/

https://www.homebrewersassociation.org/homebrew-recipe/boulevard-brewing-co-tank-7/

https://www.homebrewtalk.com/forum/threads/boulevard-smokestack-series-tank-7-farmhouse-ale-clone.250256/page-3

Open Fermentation Reference:
https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts

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  • Last Updated: 2018-10-15 02:24 UTC