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Gingerbrute - Gingerbread Cookie Saison

200 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Slade
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday November 16th 2023
1.061
1.011
6.5%
22.3
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dingemans - Pale Ale 9 lb Pale Ale 37.72 3.9 78.3%
1 lb Dingemans - Biscuit1 lb Biscuit 34.5 22 8.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 4.3%
4 oz Molasses4 oz Molasses - (late boil kettle addition) 36 80 2.2%
4 oz Brown Sugar4 oz Brown Sugar - (late boil kettle addition) 45 15 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.6 Boil 30 min 22.27 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Ginger Spice Whirlpool 0 min.
1 each Whirlfloc Fining Boil 10 min.
0.50 tbsp Cinnamon Spice Whirlpool 0 min.
0.25 tsp Nutmeg Spice Whirlpool 0 min.
1 tbsp Biofine Clear Fining Kegging 0 min.
1.50 oz Pure Vanilla Extract Flavor Kegging 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 29.22 psi       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
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
7 gal 160 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.17 32.7  
Mash volume with grains (equipment estimates 9.04 g | 36.2 qt) 9.05 36.2  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.54 26.2  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.17 32.7
Equipment Profile Used: System Default
 
Notes

Based on https://www.youtube.com/watch?v=P_6NN_h-Qzw

Last Updated and Sharing
 
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  • Last Updated: 2023-12-15 15:17 UTC