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Hotlanta Grisette

99 calories 6.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 99 calories (Per 12oz)
Carbs: 6.2 g (Per 12oz)
Created: Saturday May 30th 2020
1.031
1.002
3.7%
34.8
8.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 83.3%
2 lb American - White Wheat2 lb White Wheat 40 2.8 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 120 min 34.76 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.40 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Gypsum Water Agt Mash 1 hr.
3.20 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 162 B cells required
- Dried Farmhouse - Aurland
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 95 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Marietta, Georgia, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 12 11 5 27
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 gal Beta Glucan Rest Temperature 108 °F 113 °F 10 min
Protein Rest Temperature 125 °F 131 °F 15 min
Saccharification Rest Infusion 131 °F 149 °F 50 min
Mash Out Temperature 149 °F 190 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.21 gal (60.84 qt). Suggest reducing initial strike volume to 11.04 gal (44.16 qt) and adding 3.21 gal (12.84 qt) sparge/top-off. 14.25 57  
Strike water volume (equipment estimates 15.15 g | 60.6 qt) 14.25 57  
Mash volume with grains (equipment estimates 16.11 g | 64.4 qt) 15.21 60.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 14.25 57
Equipment Profile Used: System Default
 
Notes

http://www.horscategoriebrewing.com/2016/10/what-is-grisette-part-ii-updated-and.html

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  • Last Updated: 2020-06-03 23:33 UTC