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Farmhouse Fusion

144 calories 10.3 g 330 ml
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 144 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created Thursday June 4th 2020
1.048
1.005
5.6%
24.2
6.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 80%
200 g United Kingdom - Munich200 g Munich 37 6 5.3%
100 g United Kingdom - Crystal 55L100 g Crystal 55L 34 55 2.7%
200 g Rolled Oats200 g Rolled Oats 33 2.2 5.3%
200 g Cane Sugar200 g Cane Sugar - (late boil kettle addition) 46 0 5.3%
50 g Honey50 g Honey - (late boil kettle addition) 35 2 1.3%
3,750 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 First Wort 0 min 13.19 33.3%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 15 min 1.6 16.7%
20 g Citra20 g Citra Hops Pellet 11 Boil 5 min 6.11 33.3%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 30 min 3.33 16.7%
60 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Mash in Infusion 45 °C 20 min
Protein rest Infusion 50 °C 20 min
Beta Amylase rest Infusion 60 °C 20 min
Alpha amylase rest Infusion 72 °C --
3 L Fly Sparge 75 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
0.50 each Campden tablet Water Agt Mash 0 min.
10 g Irish moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 190 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume (equipment estimates 6.4 g | 25.6 qt) 6.45 25.8  
Grain absorption losses -0.92 -3.7  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 5.24 g | 21 qt) 5.28 21.1  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.7 14.8  
Top off amount 1.06 4.2  
Volume into fermentor 4.76 19  
Total: 6.45 25.8
Equipment Profile Used: System Default
 
Notes

This brew is designed for summer brewing and drinking. Yeast is harvested from previous brew and is forgiving in warmer ambient temps. With no proper cooling facilities this suits my set-up well.
Also, this combination of maltiness and a touch of citrus from the hops will compliment the fruity esters. Should be interesting.
Same intention of pitching anywhere between 18-22c and then bumping up the temp steadily (after krausen has died down) all the way to 30c for the last 4 days or so. Previous brew seemed a resounding success with this.
Will employ a step mash recommended for Saison by Joe Strange at beerandbrewing.com. Mash in 45c and gradually raise to 72c over 90 mins. 45c 50c 60c and 72c 20 mins each. Why not?

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  • Last Updated: 2020-06-06 08:56 UTC