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La French

8784 calories 577.1 g 19 L
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 13.5 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 13.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 8784 calories (Per 19L)
Carbs: 577.1 g (Per 19L)
Created: Sunday April 12th 2020
1.051
1.004
6.2%
26.7
5.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gladfield - Pilsner Malt2.5 kg Pilsner Malt 37.7 1.93 84.5%
0.12 kg Simpsons - Crystal Light 0.12 kg Crystal Light 33.1 38.03 4.1%
0.12 kg Weyermann - Pale Wheat0.12 kg Pale Wheat 36 2 4.1%
0.12 kg Weyermann - Vienna Malt0.12 kg Vienna Malt 37 3.5 4.1%
0.10 kg Weyermann - Munich Type I0.1 kg Munich Type I 38 6 3.4%
2.96 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 24.87 67.7%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 4.6 Boil 5 min 1.87 32.3%
31 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.11 bar       Temp: 3 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 0 125 125 0
Filter tap water, let sit in bucket for 24 hrs before brew day
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike -- 73.5 °C --
Infusion -- 66 °C 60 min
7 L Batch Sparge -- 74 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.2 L) 20.9
Mash volume with grains (equipment estimates 25.2 L) 22.8
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.4 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13.5
Volume into fermentor 13.5
Total: 20.9  
Equipment Profile Used: System Default
"La French" Saison beer recipe by Brewing Fox. BIAB, ABV 6.2%, IBU 26.74, SRM 5.43, Fermentables: (Pilsner Malt, Crystal Light , Pale Wheat, Vienna Malt, Munich Type I) Hops: (East Kent Goldings, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2020-09-28 02:46 UTC