Garcon Dupont - Beer Recipe - Brewer's Friend

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Garcon Dupont

166 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: RJ
Calories: 166 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday May 4th 2015
1.055
1.008
6.3%
33.3
9.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 87.7%
0.25 kg Belgian - CaraVienne0.25 kg CaraVienne 34 20 4.4%
0.45 kg Candi Syrup - Belgian Candi Syrup - Simplicity0.45 kg Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 7.9%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 60 min 21.81 61.5%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 11.52 38.5%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish moss Water Agt Boil 15 min.
1 tbsp Yeast nutrients Other Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 45 °C 15 min
Temperature -- 55 °C 15 min
Temperature -- 60 °C 10 min
Temperature -- 62 °C 10 min
Temperature -- 64 °C 10 min
Temperature -- 66 °C 10 min
Temperature -- 68 °C 10 min
Temperature -- 70 °C 10 min
Temperature -- 72 °C 10 min
Temperature -- 76 °C 1 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.2
Mash volume with grains 22.6
Grain absorption losses -5.3
Remaining sparge water volume 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 20.3 L) 24
Estimated amount in fermentor 24
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

Strike Water Volume=30L. Strike temp=65C. [TO BE UPDATED: Mix tap water and RO water in 10:90 ratio (3L/27L). Add 7.5 grams of calcium sulfate, 5 grams of liquid calcium chloride, and 5ml lactic acid. Mash ph estimated to 5.35.] Chill boiled wort to 31C. Add vitality starter (1000mL H20 with 100 grams DME on stir plate at the beginning of brew day). Fermentation schedule: Day 1-3 @ 30C; Day 4 @ 28C; Day 5 @ 26C; Day 6 @ 24C; Day 7 @ 22C; Day 8-17 @ 21C.

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  • Last Updated: 2019-03-15 14:49 UTC