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With arms wide open

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 80 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Big East Brewer
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday February 16th 2019
1.056
1.012
5.8%
35.5
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 74.1%
0.20 kg Belgian - CaraMunich0.2 kg CaraMunich 33 50 3.7%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.7%
0.20 kg German - Vienna0.2 kg Vienna 37 4 3.7%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5.6%
0.50 kg Flaked Rice0.5 kg Flaked Rice 40 0.5 9.3%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Brewer's Gold40 g Brewer's Gold Hops Pellet 9 Boil 10 min 17.38 28.6%
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 9.66 35.7%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 10 min 8.45 35.7%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g honey Flavor Boil 1 hr.
35 g orange peel Spice Sparge 15 min.
25 g ginger peel Spice Sparge 15 min.
25 g coriander Spice Sparge 15 min.
0.12 g cane sugar Fining Bottling 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
21 L Infusion -- 68 °C 60 min
9 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 19.4 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 30
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 21
Going into fermentor 21
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

firstofall flaked oats and flaked rice are infused at 58°
rest of milling is added at 68°
mashing during 70 minutes for maximum sugars
OG : 1060
French Season Yeast is added at 27° after a copper plate watercooling an a big whirlpool aeration. Copper plate is amazing, can lower 24L from 90° to 27° in 20'

Bottled :13/04/2019
Degust listening With arms wide open by Creed

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  • Last Updated: 2019-04-23 18:57 UTC