20 Cunning Cooks - Beer Recipe - Brewer's Friend

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20 Cunning Cooks

167 calories 10.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.8 gallons (ending kettle volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Project Extreme Brewing, MoreBeer Kit
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Sunday November 25th 2018
1.052
1.004
6.4%
70.3
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 58.3%
2 lb American - Wheat2 lb Wheat 38 1.8 16.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 8.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
1 lb Date (dried)1 lb Date (dried) - (late boil kettle addition) 28.9 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Jarrylo1 oz Jarrylo Hops Pellet 14.4 Boil 60 min 51.8 50%
1 oz Calypso1 oz Calypso Hops Pellet 14.3 Whirlpool 0 min 18.47 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
7.90 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 17 15 41 65 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal Temperature -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.53 34.1  
Mash volume with grains 9.41 37.6  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.25 g | 29 qt) 6.9 27.6  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.45 g | 21.8 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 5.76 23.1  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

See original recipe image file from Project Extreme Brewing book.

Dried dates added during whirlpool.

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  • Last Updated: 2018-12-10 18:26 UTC