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Top of the Table

130 calories 11.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Friday January 24th 2020
1.040
1.007
4.4%
17.7
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 73.8%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 12.3%
1 lb Briess - Rye Malt1 lb Rye Malt 36.8 3.7 12.3%
8.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 12.97 50%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 10 min 4.7 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Gypsum Water Agt Boil 1 hr.
1 tbsp Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
0.50 tbsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 tsp Peppercorns Spice Boil 5 min.
1 tsp Lemon Peel Herb Boil 5 min.
0.50 tbsp Gypsum Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.2 qt 12.20 Quarts @ 157.7 °F Temperature 50 °F 145 °F 40 min
2.1 qt 2.1Quarts @ boiling Infusion 145 °F 154 °F 20 min
13.5 qt 13.5 Quarts @???? Sparge 154 °F 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.39 g | 33.6 qt) 8.27 33.1  
Mash volume with grains (equipment estimates 9.04 g | 36.2 qt) 8.92 35.7  
Grain absorption losses -1.02 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.8 19.2  
Top off amount 0.7 2.8  
Volume into fermentor 5.5 22  
Total: 8.27 33.1
Equipment Profile Used: System Default
"Top of the Table" Bière de Garde beer recipe by Brewer #199609. BIAB, ABV 4.35%, IBU 17.67, SRM 3.09, Fermentables: (Pilsner, Acidulated Malt, Flaked Oats, Rye Malt) Hops: (Saaz) Other: (Gypsum, Calcium Chloride (dihydrate), Peppercorns, Lemon Peel, Whirlfloc)
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  • Last Updated: 2020-01-28 05:00 UTC