Crush The Industry (saison dual yeast) take 2 - Beer Recipe - Brewer's Friend

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Crush The Industry (saison dual yeast) take 2

174 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 16.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday September 9th 2019
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OG: 1.054 FG: 1.005 ABV: 6.4% IBU: 38

1.057
1.011
6.0%
36.2
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 1.6 84.2%
0.50 kg Belgian - CaraVienne0.5 kg CaraVienne 34 20 10.5%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 90 min 30.63 27.3%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 5.58 72.7%
55 g / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Beerse (Westmalle)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Decoction -- 45 °C 20 min
21 L Mash in Batch Sparge -- 65 °C 40 min
Mash out Infusion -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains (equipment estimates 14.4 L) 17.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 16.7 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.3 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16.5
Top off amount 3
Going into fermentor 19.5
Total: 26.7  
Equipment Profile Used: System Default
 
Notes

original: https://www.beeradvocate.com/articles/17058/the-benefits-of-revising-recipes/

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-12-05 23:10 UTC