V’s Grissette (7.9.2019) - Beer Recipe - Brewer's Friend

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V’s Grissette (7.9.2019)

144 calories 9.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 150 gallons (fermentor volume)
Pre Boil Size: 155 gallons
Post Boil Size: 153.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
Created: Tuesday March 12th 2019
1.045
1.003
5.5%
24.3
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb American - Pilsner165 lb Pilsner 37 1.8 50.6%
55 lb Canadian - Pale Wheat55 lb Pale Wheat 36 2 16.9%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 3.1%
12 lb Cane Sugar12 lb Cane Sugar 46 0 3.7%
84 lb Plum84 lb Plum 4.95 0 25.8%
326 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 oz Hallertau Blanc14 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 18.18 35%
10 oz Huell Melon10 oz Huell Melon Hops Pellet 7.2 Boil 15 min 4.64 25%
8 oz Hallertau Blanc8 oz Hallertau Blanc Hops Pellet 10 Boil 2 min 0.88 20%
8 oz Huell Melon8 oz Huell Melon Hops Pellet 7.2 Boil 2 min 0.63 20%
40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
124.88 ml Phosphoric acid 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:
64 - 82 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO water
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
Temperature -- 149 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 153 gal (612 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 141 gal (564 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 119.03 gal (476.1 qt) 100.63 402.5  
Strike water volume at mash thickness of 1.75 qt/lb 100.63 402.5  
Mash volume with grains 119.03 476.1  
Grain absorption losses -28.75 -115  
Remaining sparge water volume (equipment estimates 70.84 g | 283.4 qt) 72.84 291.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 10.54 42.1  
Pre boil volume (equipment estimates 153 g | 612 qt) 155 620  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.5 -6  
Post boil Volume (equipment estimates 150 g | 600 qt) 153.5 614  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 153.5 g | 614 qt) 150 600  
Total: 173.46 693.9
Equipment Profile Used: System Default
 
Notes

Add 50 gallons of water at end of boil for OG 1043
Add 82 pounds of mango

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  • Last Updated: 2019-08-16 02:11 UTC