Henniker Brewing Co. Rustique Saison - Beer Recipe - Brewer's Friend

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Henniker Brewing Co. Rustique Saison

158 calories 15.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Homebrewers Association
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday January 9th 2019
1.048
1.011
4.9%
24.1
3.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.58 lb American - Pilsner7.58 lb Pilsner 37 1.8 86.9%
0.88 lb German - Wheat Malt0.88 lb Wheat Malt 37 2 10.1%
0.26 lb German - Acidulated Malt0.26 lb Acidulated Malt 27 3.4 3%
8.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12 Boil 60 min 12.47 11.1%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 212 °F 20 min 6.37 22.2%
0.50 oz Hull Mellon0.5 oz Hull Mellon Hops Pellet 7 Whirlpool at 212 °F 20 min 5.24 22.2%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 22.2%
0.50 oz Hull Mellon0.5 oz Hull Mellon Hops Pellet 7 Dry Hop 3 days 22.2%
2.25 oz / $ 0.00
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 147 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.89 g | 31.5 qt) 7.34 29.4  
Mash volume with grains (equipment estimates 8.58 g | 34.3 qt) 8.04 32.2  
Grain absorption losses -1.09 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5 20  
Total: 7.34 29.4
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 147° F (64° C) for 60 minutes. Conduct a 60 minute boil, adding ingredients as noted in the ingredients section. Whirlpool for 20 minutes. Transfer to fermenter at 70° F (21° C) and let rise to 80° F (26° C).

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  • Last Updated: 2019-01-11 12:18 UTC