Gregoire IV: Le Brugnon - Beer Recipe - Brewer's Friend

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Gregoire IV: Le Brugnon

153 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garth Brews
Calories: 153 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Tuesday February 4th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Briess - Pilsen Malt 2-Row2.5 kg Pilsen Malt 2-Row 37 1.2 45.5%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 36.4%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.1%
0.50 kg American - Munich - Light 10L0.5 kg Munich - Light 10L 33 10 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 6.6 Boil 60 min 14.93 20%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 9.52 40%
40 g Saaz40 g Saaz Hops Pellet 3.5 Whirlpool 15 min 3.04 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Irish Moss Water Agt Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
2.50 kg Nectarine Water Agt Secondary 7 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 3 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike -- 72 °C --
Infusion 67 °C 67 °C 60 min
5.5 L Fly Sparge 85 °C 77 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.8
Mash volume with grains (equipment estimates 17.2 L) 17.4
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 21.7 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 23
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

Start from our Belgian all-grain Saison recipe. Switch to French yeast and lower ferment temp (20-24C) to get cleaner finish. Add 2.5kg nectarine in secondary.

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  • Last Updated: 2020-03-23 07:10 UTC