Fermentation History
Target 66°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.57 oz |
Perle0.57 oz Perle Hops |
|
Pellet |
4.8 |
Boil
|
60 min |
15.75 |
57% |
|
0.43 oz |
Hallertau Mittelfruh0.43 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.1 |
Boil
|
60 min |
7.67 |
43% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.57 oz |
Perle (Pellet) 0.56999999869616 oz Perle (Pellet) Hops |
|
15.75 |
57% |
|
0.43 oz |
Hallertau Mittelfruh (Pellet) 0.4299999990164 oz Hallertau Mittelfruh (Pellet) Hops |
|
7.67 |
43% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
13.5 qt |
BIAB |
Infusion |
-- |
149 °F |
60 min |
|
4 qt |
Dunk sparge in new pot |
Sparge |
-- |
168 °F |
10 min |
Yeast
|
- Danstar - Belle Saison Yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
134 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Keg
CO2 Level: 2.8 Volumes |
Target Water Profile
RO water
Notes
Hops AA% adjusted for age.
Ferment with Wyeast 3726 Farmhouse or Yeast Bay Wallonian Farmhouse if you can get it, or use French Saision (Wyeast 3711 or Belle Saison dry yeast).
After primary fermentation is done or close, split batch into three one-gallon jugs. Keep one as just base saison, and then experiment with the other two. For this time, I’m adding beets to one and mushrooms to the other. Can use base to blend back if overdone.
To “dry beet”: chop small and roast 12 oz beets (400° for 1 hr), cool to room temperature, then add beets to fermentor. Could also add beet juice to boost flavor and color. Leave on at least two weeks.
Add 1/2 - 2 oz (taste test your mushrooms first to see how strongly flavored they are and scale up) dried mushrooms directly to beer, or rehydrate in warm water and then add both mushrooms and water to beer. Leave on at least two weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-04-01 20:08 UTC
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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 $ |
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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