Rustic French Ale - Beer Recipe - Brewer's Friend

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Rustic French Ale

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Magazine, Mar-Apr 2017
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday April 14th 2020
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Off the Wallonia

by Hopeful Brewing

OG: 1.043 FG: 1.004 ABV: 5.1% IBU: 43

1.055
1.010
5.8%
45.1
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pilsner9.5 lb Pilsner 37 1.6 90.5%
1 lb American - Wheat1 lb Wheat 38 1.8 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 41.55 50%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.5 Boil 10 min 3.51 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Campden tablet Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2.93 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10 ml ClarityFerm Other Primary 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 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
10 qt Dough-in Strike -- 113 °F 15 min
8 qt Beta-Amylase Rest Infusion -- 145 °F 45 min
8 qt Alpha-Amylase Rest Infusion -- 162 °F 20 min
12 qt Mash Out Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5 20  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

BYO April 2017 Issue mimicking a Brasserie Thiriez Rustic French Ale.

Alternate aroma hops: Czech Saaz
Yeast alternatives: white Labs WLP590 French Saison Ale, Wyeast 3711 French Saison, Lallemand Belle Saison

This is a multi-step infusion mash:

  1. Dough-in the grains at 113 deg F in 10 qts of water, and hold this temperature for 15 minutes.
  2. Raise the temperature by infusion of 5.8 qts boiling water, to 145 deg F for a beta-amylase rest. Hold for 45 minutes.
  3. Raise mash bed by infusion or direct heat to 162 deg F and hold for 20 minutes for an alpha-amylase rest.
  4. Sparge with 168 deg F water until 6.5 gallons are collected.

    Boil the wort for 75 minutes, adding the hops at times indicated in the ingredients list.

    Chill to 70 deg F. Oxygenate, then pitch the yeast.

    Ferment at 72 deg F until fermentation is complete, about five days. Cool the beer to 54 deg F for two weeks. Cool the beer to 40 deg F and condition an additional week. Drop to 35 deg F and add gelatin fining.

    Transfer beer to keg and force carbonate to 2.5 to 3 volumes.





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  • Last Updated: 2020-05-01 22:14 UTC