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La Vache Folle

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66.75% (brew house)
Source: Terrapin
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday December 27th 2020
1.058
1.013
5.9%
0.0
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 74.6%
2.50 lb Munich - Light 10L2.5 lb Munich - Light 10L 33 10 20.7%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.1%
0.06 lb United Kingdom - Black Patent0.06 lb Black Patent 27 525 0.5%
12.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 0 min 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Corn Sugar Water Agt Mash 0 min.
 
Yeast
Wyeast - Bier de Garde 3725
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt & saccharification rest 160 °F 147 °F 90 min
3 qt mash out rest Temperature 212 °F 158 °F 10 min
12 qt sparge Sparge 212 °F 180 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.77 15.1  
Mash volume with grains 4.73 18.9  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 5.29 g | 21.1 qt) 5.49 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.26 37
Equipment Profile Used: System Default
 
Notes

OG min. = 1.060
OG max.= 1.080

Min. IBU = 20
Max. IBU = 60

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  • Last Updated: 2020-12-27 21:23 UTC