23. Nouveau angleterre #6 - Beer Recipe - Brewer's Friend

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23. Nouveau angleterre #6

162 calories 11.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 35 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Sunday August 2nd 2020
1.054
1.005
6.4%
30.6
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 76.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 15.4%
0.50 kg German - Spelt Malt0.5 kg Spelt Malt 37 2 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 First Wort 0 min 10.41 3.3%
50 g Citra50 g Citra Hops Pellet 12.5 Whirlpool 35 min 12.5 16.7%
110 g Saaz (3.5 AA)110 g Saaz (3.5 AA) Hops Pellet 3.5 Whirlpool 35 min 7.7 36.7%
40 g Saaz (3.5 AA)40 g Saaz (3.5 AA) Hops Pellet 3.5 Dry Hop 10 days 13.3%
40 g Citra (11 AA)40 g Citra (11 AA) Hops Pellet 11 Dry Hop at 18 °C 7 days 13.3%
50 g Saaz (3.5 AA)50 g Saaz (3.5 AA) Hops Pellet 3.5 Dry Hop at 18 °C 7 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 ml Hydrochloric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 66 °C -- 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains (equipment estimates 20.5 L) 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 13.8 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 28.5
Boil off losses -3.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.8
Top off amount 3.3
Going into fermentor 25
Total: 35.9  
Equipment Profile Used: System Default
"23. Nouveau angleterre #6" Saison beer recipe by robert katt. All Grain, ABV 6.39%, IBU 30.61, SRM 3.91, Fermentables: (Pilsen, Flaked Oats, Spelt Malt) Hops: (Citra (11 AA), Citra, Saaz (3.5 AA)) Other: (Hydrochloric acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-08-02 14:06 UTC