Poder da Flor - Beer Recipe - Brewer's Friend

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Poder da Flor

146 calories 9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 58.7 liters
Post Boil Size: 49.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Walterson
No Chill: 8 minute extended hop boil time
Hop Utilization: 91%
Calories: 146 calories (Per 330ml)
Carbs: 9 g (Per 330ml)
Created: Saturday July 28th 2018
1.049
1.003
6.0%
29.3
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg American - Pilsner10 kg Pilsner 37 3.31 81.3%
0.70 kg Cane Sugar0.7 kg Cane Sugar - (late boil kettle addition) 46 5.7%
1 kg German - Wheat Malt1 kg Wheat Malt 37 3.84 8.1%
0.20 kg Briess - Rye Malt0.2 kg Rye Malt 36.8 8.38 1.6%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 65.22 2%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 7.58 1.2%
12.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 11.9 Boil at 97 °C 20 min 8 20%
20 g Mosaic20 g Mosaic Hops Pellet 11.9 Boil at 97 °C 15 min 7.14 20%
20 g Mosaic20 g Mosaic Hops Pellet 11.9 Aroma at 97 °C 10 min 6.1 20%
20 g Mosaic20 g Mosaic Hops Pellet 11.9 Boil at 97 °C 5 min 4.82 20%
20 g Mosaic20 g Mosaic Hops Pellet 11.9 Boil at 97 °C 0 min 3.25 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 15 min.
17 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.30 g Epsom Salt Water Agt Mash 1 hr.
12.10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 501 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2,2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 6 110 120 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.5 L Infusion 20 °C 64 °C 90 min
Temperature 64 °C 76 °C 5 min
36.7 L Sparge 20 °C 76 °C --
11 L Direto no fermentador Steeping -- -- --
33.6 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.75 L. Suggest reducing initial water volume to 44.97 L and adding 13.35 L sparge/top-off.  
Strike water volume at mash thickness of 2.9 L/kg 33.6
Mash volume with grains (equipment estimates 36 L) 41.3
Grain absorption losses -11.6
Remaining sparge water volume (equipment estimates 37.2 L) 37.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.3 L) 58.7
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 49.7
Top off amount 5.3
Going into fermentor 55
Total: 71.2  
Equipment Profile Used: System Default
"Poder da Flor" Saison beer recipe by Walterson. All Grain, ABV 5.98%, IBU 29.31, SRM 7.83, Fermentables: (Pilsner, Cane Sugar, Wheat Malt, Rye Malt, Melanoidin, Acidulated Malt) Hops: (Mosaic) Other: (Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2020-03-23 20:32 UTC