Battre L'oie - Beer Recipe - Brewer's Friend

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Battre L'oie

135 calories 9.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 11.4 liters (fermentor volume)
Pre Boil Size: 15.1 liters
Post Boil Size: 11.4 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: How to Brew by J. Palmer
Hop Utilization: 96%
Calories: 135 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Friday April 23rd 2021
1.045
1.005
5.4%
39.2
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Gambrinus - Pilsner Malt1.8 kg Pilsner Malt 37.3 1.5 75%
0.30 kg American - Vienna0.3 kg Vienna 35 4 12.5%
0.30 kg Gambrinus - Wheat Malt0.3 kg Wheat Malt 35.9 2 12.5%
2.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Willamette22 g Willamette Hops Pellet 6 Boil 60 min 32.51 55%
18 g Mandarina Bavaria18 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool 0 min 6.71 45%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2.67 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 45 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.5 L) 18.4
Mash volume with grains (equipment estimates 22.1 L) 20
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.2 L) 15.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.4
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 11.4
Total: 18.4  
Equipment Profile Used: System Default
"Battre L'oie" Saison beer recipe by How to Brew by J. Palmer. BIAB, ABV 5.35%, IBU 39.22, SRM 3.38, Fermentables: (Pilsner Malt, Vienna, Wheat Malt) Hops: (Willamette, Mandarina Bavaria) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-04-27 07:26 UTC