Oak Barrel Peppercorn Grisette - Beer Recipe - Brewer's Friend

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Oak Barrel Peppercorn Grisette

147 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday December 30th 2019
1.045
1.009
4.6%
20.1
9.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 58.9%
3 lb American - White Wheat3 lb White Wheat 40 2.8 29.4%
0.50 lb American - Rye0.5 lb Rye 38 3.5 4.9%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.9%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.8%
0.10 oz Rice Hulls0.1 oz Rice Hulls 0 0 0.1%
10.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 45 min 12.58 5.9%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 170 °F 30 min 7.49 47.1%
2 oz Cashmere2 oz Cashmere Hops Pellet 8 Dry Hop at 78 °F 7 days 47.1%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Peppercorns Flavor Boil 15 min.
1 g Oak cube Flavor Secondary 7 days
3.50 g Chalk Water Agt Mash 90 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
5 g Epsom Salt Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
5 ml Lactic acid Water Agt Mash 90 min.
1 g Table Salt Water Agt Mash 1 hr.
 
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:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Hainaut (Saison)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 18 20 50 100 60
Belgian: Hainaut
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 134 °F 125 °F 30 min
1.5 gal Infusion 212 °F 148 °F 60 min
3 gal Batch Sparge 212 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.19 12.7  
Mash volume with grains 4 16  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 6.67 g | 26.7 qt) 6.34 25.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 6.08 g | 24.3 qt) 6.1 24.4  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 6 24  
Total: 9.52 38.1
Equipment Profile Used: System Default
 
Notes

Pitch at 68 slow rise 80.
Add Kveik at secondary day 3 if < 1.020.
Oak cube.
Peppercorns.
Lactic acid - measure pH
Water profile

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  • Last Updated: 2021-01-05 05:21 UTC