Bier’ Sauvage d’ Lacomb No.2 - Beer Recipe - Brewer's Friend

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Bier’ Sauvage d’ Lacomb No.2

201 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 80 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Brent Rea
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Wednesday January 19th 2022
1.060
1.020
5.2%
32.4
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb Belgian - Pilsner6.25 lb Pilsner 37 1.6 84%
12 oz American - Wheat12 oz Wheat 38 1.8 10.1%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 5.9%
119 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Yakima Chief Hops - MT Hood0.9 oz MT Hood Hops Pellet 5.3 Boil 60 min 26.74 52.9%
0.80 oz Saaz0.8 oz Saaz Hops Pellet 3.5 Boil 10 min 5.69 47.1%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Ondea enzyme Water Agt Mash --
0.75 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
0.75 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Sparge --
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Grape/Olive - Estate Wild Yeast
Amount:
1 Quarts
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
2.79 gal Step Infusion 119 °F 113 °F 15 min
Step Infusion 210 °F 146 °F 45 min
Step Infusion 210 °F 162 °F 20 min
3.95 gal Fly Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.79 11.2  
Mash volume with grains 3.38 13.5  
Grain absorption losses -0.93 -3.7  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 2.89 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.56 g | 22.3 qt) 4.5 18  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.68 22.7
Equipment Profile Used: System Default
"Bier’ Sauvage d’ Lacomb No.2" Saison beer recipe by Brent Rea. All Grain, ABV 5.23%, IBU 32.43, SRM 3.64, Fermentables: (Pilsner, Wheat, Acidulated Malt) Hops: (MT Hood, Saaz) Other: (Ondea enzyme, 5.2 pH Stabilizer, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2022-01-23 00:07 UTC