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Traditional Grisette

Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2.7 gallons (ending kettle volume)
Pre Boil Size: 3.7 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 110 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)

Created: Wednesday June 30th 2021

Original Gravity:

1.034

Final Gravity:

1.006

ABV (standard):

3.8%

IBU (tinseth):

30.4

SRM (morey):

2.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
703.07 g	Dry Malt Extract - Pilsen703.068 g Dry Malt Extract - Pilsen	42	2	70%
301.19 g	Dry Malt Extract - Wheat301.185 g Dry Malt Extract - Wheat	42	3	30%
1,004.25 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.05 oz	Saaz1.05 oz Saaz Hops	Pellet	2.2	Boil	60 min	20.33	40.4%
1.05 oz	Saaz1.05 oz Saaz Hops	Pellet	2.2	Boil	15 min	10.09	40.4%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	3.7	Dry Hop	5 days		19.2%
2.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.10 oz	Saaz (Pellet) 2.0999999951964 oz Saaz (Pellet) Hops	30.42	80.8%
0.50 oz	Styrian Goldings (Pellet)		19.2%
2.60 oz / $ 0.00

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	73 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 31 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
Distilled Water.

Notes

Pitch @ 68F and let rise 2 deg/day untill 77F

Last Updated and Sharing

188

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Brews

Public: Yup, Shared
Last Updated: 2021-07-04 12:07 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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