Festive #01 - FH Holiday Hus - Beer Recipe - Brewer's Friend

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Festive #01 - FH Holiday Hus

243 calories 20.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 70 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 243 calories (Per 12oz)
Carbs: 20.3 g (Per 12oz)
Created: Saturday September 24th 2016
1.074
1.012
8.2%
35.2
26.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Vienna9 lb Vienna 35 4 64.3%
3 lb American - Rye3 lb Rye 38 3.5 21.4%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 1.8%
0.25 lb German - Chocolate Wheat0.25 lb Chocolate Wheat 31 413 1.8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 6 Boil 60 min 19.02 20%
2 oz Willamette2 oz Willamette Hops Pellet 4.4 Boil 15 min 13.84 40%
2 oz Willamette2 oz Willamette Hops Pellet 4.4 Boil 2 min 2.36 40%
5 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.3 Volumes
 
Target Water Profile
14192
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 26 94 90 230 146
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 150 °F 70 min
3.25 gal Sparge -- 160 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.23 16.9  
Mash volume with grains (equipment estimates 4.32 g | 17.3 qt) 5.27 21.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 3.57 14.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.24 g | 25 qt) 6 24  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 4.3 17.2  
Top off amount 0.95 3.8  
Going into fermentor 5.25 21  
Total: 7.8 31.2
Equipment Profile Used: System Default
 
Notes

OC Fair 2017 - second place - rated 36 (category 24c - biere de garde)
brew day - 10/08/2016
yeast starter - no
note - revised base recipe - vienna malt (2row)



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  • Last Updated: 2020-02-12 22:53 UTC