Apple of my Eye - Beer Recipe - Brewer's Friend

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Apple of my Eye

201 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cameron Carnes
Calories: 201 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Sunday September 1st 2019
1.060
1.021
5.0%
30.6
8.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dingemans - Pilsen9 lb Pilsen 36.8 1.7 46.8%
0.50 lb Briess - Caramel Malt - 40L0.5 lb Caramel Malt - 40L 35.4 40 2.6%
0.50 lb Briess - Caracrystal Wheat Malt0.5 lb Caracrystal Wheat Malt 35.9 55 2.6%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2.6%
128 oz Apple128 oz Apple - (late boil kettle addition) 5.6 0 41.6%
12 oz Apple12 oz Apple - (late boil kettle addition) 5.6 0 3.9%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 19.93 50%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Boil 15 min 8.12 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Whirlpool 0 min 1.7 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 0 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Ferulic Acid Rest Infusion -- 113 °F 30 min
Infusion -- 162 °F 60 min
5 gal Sparge -- 179 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains (equipment estimates 3.41 g | 13.6 qt) 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 5.56 g | 22.2 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 1 4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.52 2.1  
Going into fermentor 5.5 22  
Total: 8.96 35.9
Equipment Profile Used: System Default
 
Notes

Use of Dingemans malt
Add Brown Sugar 10 minutes into boil
Add apple juice and concentrate at end of whirlpool

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  • Last Updated: 2022-11-06 01:55 UTC