Rustic French Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Rustic French Ale

190 calories 17.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday June 20th 2019
1.058
1.011
6.2%
38.5
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 9.5%
9.50 lb The Swaen - Pilsner9.5 lb Pilsner 28 1.72 90.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 9.9 Boil 60 min 34.28 33.3%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 10 min 4.21 66.7%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
4.60 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Richmond VA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87.4 20.8 0 117.2 82.4 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 113 °F 15 min
Beta Rest Temperature -- 145 °F 45 min
Alpha Temperature -- 162 °F 20 min
Mash Out Temperature -- 168 °F 10 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 0.38 1.5  
Mash volume with grains 0.46 1.8  
Grain absorption losses -0.13 -0.5  
Remaining sparge water volume (equipment estimates 6.09 g | 24.3 qt) 6.63 26.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.87 3.5  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

BYO April 2017 Issue mimicking a Brasserie Thiriez Rustic French Ale

Last Updated and Sharing
 
223
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-20 11:46 UTC