Rouge d’ Lacomb Saison - Beer Recipe - Brewer's Friend

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Rouge d’ Lacomb Saison

192 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 77% (brew house)
Source: BelgianFenceOrchardandBrewing
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday March 24th 2023
1.059
1.008
6.6%
34.2
9.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dingemans - Belgian Pilsner Malt4 lb Belgian Pilsner Malt $ 0.00 / lb
$ 0.00 		37 1.6 53.3%
2.50 lb German - Abbey Malt2.5 lb German - Abbey Malt $ 0.00 / lb
$ 0.00 		33 17 33.3%
8 oz German - Spelt Malt8 oz Spelt Malt $ 0.00 / lb
$ 0.00 		37 2 6.7%
5 oz German - Acidulated Malt5 oz German - Acidulated Malt $ 0.00 / lb
$ 0.00 		27 3.4 4.2%
3 oz Maltodextrin3 oz Maltodextrin - (late boil kettle addition) $ 0.00 / oz
$ 0.00 		39 0 2.5%
120 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Fr Brewers Gold0.3 oz Fr Brewers Gold Hops $ 0.00 / oz
$ 0.00 		Pellet 5.5 Boil 60 min 9.45 5.9%
0.30 oz Fr Strisselsplat0.3 oz Fr Strisselsplat Hops $ 0.00 / oz
$ 0.00 		Pellet 2.9 Boil 45 min 4.57 5.9%
0.50 oz FR Aramis0.5 oz FR Aramis Hops $ 0.00 / oz
$ 0.00 		Pellet 5.5 Boil 30 min 12.11 9.8%
1 oz Spalt1 oz Spalt Hops Lupulin Pellet 3.9 Boil 10 min 8.1 19.6%
3 oz Fr Strisselsplat3 oz Fr Strisselsplat Hops $ 0.00 / oz
$ 0.00 		Pellet 2.9 Dry Hop 3 days 58.8%
5.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 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
2.8 gal Protien Infusion 130 °F 126 °F 10 min
Scarification 126 °F 144 °F 20 min
Dextrifacation 144 °F 154 °F 40 min
Mash out Infusion 154 °F 168 °F 20 min
2.25 gal Sparge 168 °F 178 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.74 11  
Mash volume with grains 3.33 13.3  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume (equipment estimates 4.24 g | 16.9 qt) 2.92 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.81 g | 23.3 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.66 22.7
Equipment Profile Used: System Default
"Rouge d’ Lacomb Saison" Saison beer recipe by BelgianFenceOrchardandBrewing. All Grain, ABV 6.64%, IBU 34.23, SRM 9.37, Fermentables: ( Belgian Pilsner Malt, German - Abbey Malt, Spelt Malt, German - Acidulated Malt, Maltodextrin) Hops: (Fr Brewers Gold, Fr Strisselsplat, FR Aramis, Spalt) Other: (Lactic acid)
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  • Last Updated: 2023-10-05 15:42 UTC