Funkwerks Saison - Beer Recipe - Brewer's Friend

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Funkwerks Saison

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gordon Schuck at Funkwerks via BrewGuru
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday April 1st 2019
1.053
1.013
5.3%
27.6
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 71.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 17.8%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 8.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Opal1 oz Opal Hops Pellet 4.9 Boil 60 min 18.72 26.7%
0.50 oz Opal0.5 oz Opal Hops Pellet 4.9 Boil 50 min 8.9 13.3%
0.50 oz Opal0.5 oz Opal Hops Pellet 4.9 Aroma 0 min 13.3%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Aroma 0 min 13.3%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 4.3 Dry Hop 2 days 6.7%
1 oz Opal1 oz Opal Hops Pellet 4.9 Dry Hop 2 days 26.7%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Boil 1 hr.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 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
3.66 gal Sparge -- 164 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Mash in at 122F and hold for 20 minutes. Raise temperature to 149F and hold for 60 minutes. Raise temperature to 158F and begin runoff. If you're unable to step mash, mash grains at 149F for 90 minutes.

Boil for 60 minutes, adding hops as indicated.
Chill to 65F, transfer to fermenter, pitch yeast and oxygenate. Slowly raise temperature to 80F over 24-30 hours.

Primary fermentation should take 5-7 days. Dry hop when activity subsides. Rack off dry hops after 2 days but don't crash. The yeast will continue to break down dextrins over the next week or so.

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  • Last Updated: 2019-04-09 17:52 UTC