brasse’ a’ Lacomb Saison - Beer Recipe - Brewer's Friend

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brasse’ a’ Lacomb Saison

176 calories 14.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 30% (brew house)
Source: BelgianFenceOrchardandBrewing
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday June 15th 2021
1.054
1.008
6.0%
44.2
5.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 64%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.4%
1 lb German - Vienna1 lb Vienna 37 4 6.4%
6 oz American - Rye6 oz Rye 38 3.5 2.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.6%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 6.4%
2 lb Dry Malt Extract - Pilsen2 lb Dry Malt Extract - Pilsen 42 2 12.8%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Galena0.2 oz Galena Hops Pellet 15.3 Boil 60 min 12.04 7.1%
0.60 oz Galena0.6 oz Galena Hops Pellet 15.3 Boil 30 min 27.75 21.4%
2 oz Saaz2 oz Saaz Hops Pellet 2.8 Boil 5 min 4.39 71.4%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Calcium Chloride (dihydrate) Water Agt Mash --
1 each Whirlfloc Water Agt Mash --
12 oz Corn starch Water Agt Whirlpool --
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 5.4       Temp: 71 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Lacomb, Or.
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
4.73 gal Strike 119 °F 113 °F 15 min
4.73 gal Strike 113 °F 145 °F 45 min
4.7 gal -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.95 g | 31.8 qt) 8.34 33.4  
Mash volume with grains (equipment estimates 7.95 g | 31.8 qt) 9.35 37.4  
Grain absorption losses (steeping) -1.58 -6.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.61 g | 26.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 5 g | 20 qt) 6 24  
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.34 33.4
Equipment Profile Used: System Default
"brasse’ a’ Lacomb Saison" Saison beer recipe by BelgianFenceOrchardandBrewing. Partial Mash, ABV 5.99%, IBU 44.18, SRM 5.04, Fermentables: (Pilsner, White Wheat, Vienna, Rye, Acidulated Malt, Corn Sugar - Dextrose, Dry Malt Extract - Pilsen) Hops: (Galena, Saaz) Other: (Calcium Chloride (dihydrate), Whirlfloc, Corn starch)
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  • Last Updated: 2022-01-04 19:41 UTC