102 STILL SMOKIN SAISON - Beer Recipe - Brewer's Friend

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102 STILL SMOKIN SAISON

107 calories 7.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 35 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 30.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 107 calories (Per 330ml)
Carbs: 7.2 g (Per 330ml)
Created: Wednesday January 22nd 2020
1.036
1.003
4.3%
22.1
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Australian - Ale malt4.5 kg Ale malt 37 3.5 92.2%
0.30 kg Simpsons - caramalt0.3 kg caramalt 35 14 6.1%
0.08 kg German - Acidulated Malt0.08 kg German - Acidulated Malt 27 3.4 1.6%
4.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 7.5 Boil 35 min 18.36 47.6%
23 g Perle23 g Perle Hops Pellet 7.5 Whirlpool at 93 °C 5 min 2.07 36.5%
10 g Citra10 g Citra Hops Leaf/Whole 14.1 Whirlpool at 93 °C 5 min 1.69 15.9%
63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
used soft rainwater & 3g of CaCl2 in the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Temperature -- 65 °C 50 min
Starting Mash Thickness: 8.29 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 8.3 L/kg 38
Mash volume with grains 41
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 0.9 L) 0.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 33.6 L) 33
Boil off losses -3.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 30.2 L) 30.5
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.3 L) 30
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

24/1/20-USED EZ WATER ADDED 100G OF ACID ph 5.44, didnt use in 101, used a malt profile.
2nd re pitch of the yeast.

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  • Last Updated: 2020-02-08 03:26 UTC