21-Grisette

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 235 gallons (fermentor volume)
Pre Boil Size: 215 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 110 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)

Created: Tuesday February 11th 2025

Original Gravity:

1.033

Final Gravity:

1.013

ABV (standard):

2.6%

IBU (tinseth):

28.7

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
150 lb	American - Pilsner150 lb Pilsner	37	1.8	55.6%
50 lb	Grain Millers - Flaked Oats50 lb Flaked Oats	34.6	1.5	18.5%
50 lb	Crisp Malting - Vienna Malt50 lb Vienna Malt	36.8	3.3	18.5%
20 lb	Root Shoot Malting - Honey Malt20 lb Honey Malt	35	9	7.4%
270 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 lb	NY Cascade1.5 lb NY Cascade Hops	Pellet	8.3	Boil	60 min	18.18	37.5%
2.50 lb	Hallertau Mittelfruh2.5 lb Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	10.52	62.5%
4 lbs / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 lb	NY Cascade (Pellet)	18.18	37.5%
2.50 lb	Hallertau Mittelfruh (Pellet)	10.52	62.5%
4 lbs / $ 0.00

Yeast

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (custom):	60%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 2582 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

155 mash temp
120g cacl2
35g CaSO4
250 ml lactic acid

Mash pH 5.21

30g yeastex
3 g zinc
14 protafloc tablets

Ran off 6 bbl, cut runnings at 1.010, pH 5.5

diluted to 7.5
pre-boil gravity 1.041

150 ml lactic added to KO, pH was 5.22

8 lbs of pluto basil added at 10 min

KOed at 75, Set temp to 77

1.023 on day 2
1.014 on day 13

View Count: 37
Brew Count: 0
Last Updated: 2025-03-05 19:23 UTC

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