Bier’ Sauvage d’Lacomb No.1(StumpBeer) - Beer Recipe - Brewer's Friend

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Bier’ Sauvage d’Lacomb No.1(StumpBeer)

207 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 80 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Brent Rea
Calories: 207 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday January 12th 2022
1.062
1.018
5.8%
32.5
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 81.5%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 7.4%
6 oz Rice Hulls6 oz Rice Hulls 0 0 5.6%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 5.6%
6.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Yakima Chief Hops - MT Hood0.8 oz MT Hood Hops Pellet 5.3 Boil 60 min 27.71 53.3%
0.70 oz Saaz0.7 oz Saaz Hops Pellet 2.9 Boil 10 min 4.81 46.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
12 ml Ondea enzyme Water Agt Mash --
1.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Estate harvested - Wild yeast
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 2.1 oz       Temp: 69 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Lacomb, Or.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 6 15 2 0 0.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Step Infusion 115 °F 115 °F 15 min
Step Infusion 115 °F 147 °F 45 min
Step Infusion 147 °F 162 °F 20 min
3.56 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.53 10.1  
Mash volume with grains 3.07 12.3  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 2.56 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.06 g | 20.2 qt) 4 16  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.09 20.4
Equipment Profile Used: System Default
 
Notes

Wild yeast harvested from forest setting.

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  • Last Updated: 2022-02-28 20:08 UTC