French Bulldog - Beer Recipe - Brewer's Friend

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French Bulldog

144 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: homebrewtalk thread
Calories: 144 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Friday August 2nd 2019
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Hoppy Saison 2020

by KimJohnsen

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 31

1.048
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Viking - Pilsner Organic4 kg Pilsner Organic 37 2 80%
0.50 kg Viking - Wheat 0.5 kg Wheat 38 2.5 10%
0.25 kg Weyermann - Pale Rye0.25 kg Pale Rye 37 3.2 5%
0.25 kg Flaked Rye0.25 kg Flaked Rye 36 2.8 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.15 g Simcoe14.15 g Simcoe Hops Pellet 12.7 Boil 90 min 22.05 8.3%
14.15 g Amarillo14.15 g Amarillo Hops Pellet 8.6 Boil 15 min 6.93 8.3%
42.50 g Amarillo42.5 g Amarillo Hops Pellet 8.6 Aroma 0 min 25%
42.50 g Simcoe42.5 g Simcoe Hops Pellet 12.7 Aroma 0 min 25%
28.35 g Amarillo28.35 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 16.7%
28.35 g Simcoe28.35 g Simcoe Hops Pellet 12.7 Dry Hop 7 days 16.7%
170 g / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
Yes
Fermentation Temp:
27 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.1 L Infusion -- 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.8 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Saison du Tracteur
Wyeast 3711 yeast (or grow some from a bottle)
Amarillo and Simcoe
Pilsner, wheat and rye
Big dry hop
35 IBU
6% abv
Ferment high - pitch mid-60s and attach the heat belt, no temp control
Water chemistry set up for hoppy beer

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  • Public: Yup, Shared
  • Last Updated: 2019-09-04 11:59 UTC