Dupont Clone - Beer Recipe - Brewer's Friend

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Dupont Clone

191 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mellenoma
Calories: 191 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday October 11th 2018
1.059
1.006
7.0%
30.4
3.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 93.6%
0.75 lb Belgian - Wheat0.75 lb Wheat 38 1.8 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.31 50%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.01 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 10.07 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
82 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Glacier Water RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 1 g gypsum and 5 mL Lactic Acid to 10 gallons HLT.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single Infusion Sacch I Infusion -- 147 °F 90 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 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 4.81 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Wheat added for head retention (worked well!).

Absolute must: 147 F mash temp throughout. Need 88% attenuation (at least).

Pitch 1.5L yeast starter.

If not attenuated enough, or if WLP 565 (WY 3724) stalls, pitch 1 L starter of WLP 001 to finish off fermentation to 1.006 FG.

Without the dryness, you will not get a Dupont-style saison.

Ramp fermentation from 64 F to 80 F.

Carbonate at high

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  • Last Updated: 2019-03-15 23:52 UTC