Grisette

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 110 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)

Created: Monday March 18th 2019

Original Gravity:

1.034

Final Gravity:

1.006

ABV (alternate):

3.6%

IBU (tinseth):

32.4

SRM (morey):

3.2

Mash pH

5.7

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pilsner10 lb Pilsner	37	1.8	62.5%
3 lb	American - Rye3 lb Rye	38	3.5	18.8%
3 lb	American - Wheat3 lb Wheat	38	1.8	18.8%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Bravo0.5 oz Bravo Hops	Pellet	15.5	Boil	60 min	16.4	11.1%
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	3.9	Boil	20 min	9.99	44.4%
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	3.9	Boil	10 min	5.98	44.4%
4.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Bravo (Pellet)	16.4	11.1%
4 oz	Domestic Hallertau (Pellet)	15.97	88.8%
4.50 oz / $ 0.00

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 124 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
7 gal		Infusion	--	152 °F	60 min
7 gal	batch sparge	Sparge	--	168 °F	12 min
Starting Mash Thickness: 1.75 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 12.67 gal (50.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.67 gal (2.68 qt) sparge/top-off.
Strike water volume at mash thickness of 1.75 qt/lb	7	28
Mash volume with grains	8.28	33.1
Grain absorption losses	-2	-8
Remaining sparge water volume (equipment estimates 7.92 g \| 31.7 qt)	8.75	35
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 12.67 g \| 50.7 qt)	13.5	54
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.17	-0.7
Post boil Volume	11	44
Going into fermentor	11	44
Total:	15.75	63
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 68% 25.6 ppg

Wort Volume:

10.5 Gallons

Expected 11 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.034
Actual OG: 1.039

Alcohol and Attenuation:

ABV: 4.83%

Apparent Attenuation: 94.9%
Actual FG: 1.002
Calories per 12oz 110 calories
Carbohydrates per 12oz 9.7 g

Amount Packaged:

10 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 107
Pints: 80

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
3/30/2019 8:16 PM over 5 years ago	-1	Yeast Starter	1.036	1.4 Liters		2/20/2021 3:43 AM over 3 years ago	Mfg Date: 2019/01/24 Viable yeast: 55 mil Since its a belgian, gonna go for a pretty low pitch count, between the 0.5 and 0.75 pitch count modifier. DME Required: 5.1 oz, 143.8 g Growth Rate: 1.4 Intial Cells Per Extract (B/g): 0.38 Ending Cell Count: 256 billion cells Resulting Pitch Rate: 0.72M cells / mL / °P
3/31/2019 8:54 PM over 5 years ago	+0	Mash Complete				2/20/2021 3:43 AM over 3 years ago	- 7 gal @ 164 F + 16 lb @ 73.5 F = 152 F mash in (1.75 qt/lb) - added 7 gal @ 165.1 F, but was a bit slow about it - @ 150.6 F @ 60 min - @ 148.8 F @ 20 min pre-stir, @ 150.1 F post - @ 148.5 F @ 0 min - got 4.6 gal first runnings - added 7 gal @ 182 F on meat thermometer - @ 160.3 F @ 12 min - got 6.9 gal second runnings
4/1/2019 12:00 AM over 5 years ago	+1	Brew Day Complete	1.039	10.5 Gallons		2/20/2021 3:43 AM over 3 years ago	- bravo @ 14.1 AA - hallertau @ 3.6 AA, 2.06 @ 20 min, 2 g @ 10 min - It took a while to reach boil, we called it a boil when it was sort of moving. - left heat stick in for maybe 8 minutes after calling it - @ 1.043 @ 9.5 gal initially. We decided this was over our target gravity enough to top up to 10.5 gal. - @ topped up each fermentor to 5.25 gal. - @ 1.039 @ 62.5 F, after some attempt at mixing in the extra water. This kept our efficiency at 68% so it should be relatively accurate.
4/2/2019 2:04 AM over 5 years ago	+2	Other			88.5 °F	2/20/2021 3:43 AM over 3 years ago	- @ 88.5 F, healthy frementation,
5/6/2019 2:30 AM over 5 years ago	+36	Fermentation Complete	1.002	10 Gallons		2/20/2021 3:43 AM over 3 years ago	- left on heat vent entire time. - @ 79.0 F - both fermenters @ 1.000 @ 75.5 F raw, did not use offset.
5/6/2019 2:30 AM over 5 years ago	+36	Packaged	1.002	10 Gallons		2/20/2021 3:43 AM over 3 years ago

Notes

Used same mash guidlines as the mild.

OG info was 1.5 qt/lb thickness (that may be default) - 152 F @ 60 min

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Last Updated: 2019-04-01 01:36 UTC

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Grisette