Dip The Toe Table Beer - Beer Recipe - Brewer's Friend

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Dip The Toe Table Beer

81 calories 7.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Post Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Avenue Brews
Calories: 81 calories (Per 330ml)
Carbs: 7.2 g (Per 330ml)
Created: Thursday August 31st 2023
1.027
1.005
3.0%
21.7
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dingemans - Belgian Pilsner Malt2 kg Belgian Pilsner Malt 37 1.6 67.8%
0.25 kg New Zealand - Wheat Malt0.25 kg Wheat Malt 35.4 2.13 8.5%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 8.5%
0.25 kg German - Rye0.25 kg Rye 38 3.5 8.5%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 6.8%
2.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 60 min 21.7 80%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Boil 0 min 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 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-
110 25 16 50 140 33
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.9
Mash volume with grains 10.8
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 22 L) 22
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 30.9  
Equipment Profile Used: System Default
"Dip The Toe Table Beer" Saison beer recipe by Avenue Brews. All Grain, ABV 2.95%, IBU 21.7, SRM 2.66, Fermentables: (Belgian Pilsner Malt, Wheat Malt, Flaked Oats, Rye, Acidulated Malt) Hops: (Saaz, Nelson Sauvin) Other: (Calcium Chloride (dihydrate), Epsom Salt, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2023-08-31 10:34 UTC