Brett Saison - Beer Recipe - Brewer's Friend

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Brett Saison

203 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Brett Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday January 12th 2020
1.062
1.010
6.9%
44.1
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 80%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 8%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8%
0.25 lb Flaked Wheat0.25 lb Flaked Wheat 34 2 4%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 34.71 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 6.7 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 2.69 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Infusion 160 °F 150 °F 90 min
2.5 gal Sparge 168 °F 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5 g | 20 qt) 5.47 21.9  
Mash volume with grains (equipment estimates 5.46 g | 21.9 qt) 5.93 23.7  
Grain absorption losses -0.72 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.5 g | 14 qt) 2.5 10  
Total: 5.47 21.9
Equipment Profile Used: System Default
 
Notes

Candi Sugar added 5 min left in boil

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  • Last Updated: 2020-02-18 20:47 UTC