2019 04 26 - Battre L'oie Saison - Beer Recipe - Brewer's Friend

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2019 04 26 - Battre L'oie Saison

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 100% (brew house)
Source: https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-grain/
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday September 18th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb German - Bohemian Pilsner6.6 lb Bohemian Pilsner 38 1.9 75%
1.10 lb German - Vienna1.1 lb Vienna 37 4 12.5%
1.10 lb Avangard Malz Premium Wheat Malt1.1 lb Avangard Malz Premium Wheat Malt 0 2.5 12.5%
8.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Aramis1 oz Aramis Hops Pellet 7 Boil 60 min 26.73 50%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 8.5 Whirlpool at 185 °F 45 min 5.79 50%
2 oz / $ 0.00
 
Yeast
White Labs - Marañón Canyon Wild Cacao
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 100 g       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.3 13.2  
Mash volume with grains 4 16  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

AHA recipe; Open the Vault yeast

1129 - added grain to 102°F water; turn off pumping; raise temp to 122°F
1142 - turn on pump;
1204 - reached 122°F; turn pump off; raise LT temp to 160°F
1230 - turn on pump (LT @ 160°F)
SG 1.021 6.1 Brix pH 5.3 @18.3°C

1255 - MT at 149°F (LT155°F)
1345 - raise LT temp to 180°F
1407 - 1.063 16.4 Brix pH 5.4 @23°C
1415 - LT 180°F; start pump for mashout
1537 - ~6.75 gal; 1.050 13.6 Brix pH 5.4 @ 22.6°C
1607 - boil - hot break
1611 - added 1 oz Aramis a=7.1%
1700 - 1.040 10.2 Brix pH 5.4 @22.3°C
added Irish moss; immersion chiller; yeast nutrient
1715 - added 1 oz Barbe Rouge a=9.1% at 180°F
1720 - start chill
1752 - end chill
OG 1.057 14.3 Brix pH 5.4
1805 - start aeration
1830 - end aeration
ferment at 65°F with Brew Jacket

5/3/2019 - turn off Brew Jacket
5/7/2019 - transfer to 2°; 1.027 9.8 Brix
wrapped heat blanket at 70°F

Tasted slightly sweet; yeasty; citrus; honey

7/17/19 - bottled with priming sugar

9/11/2019 - took to GRiST mtg - prominent banana, yeast, not sweet, slight solvent comes through as beer warms, slight warming

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  • Last Updated: 2019-09-18 18:06 UTC