Saison: Mad Ferm funky double batch - Beer Recipe - Brewer's Friend

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Saison: Mad Ferm funky double batch

180 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 180 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Wednesday March 15th 2017
1.056
1.004
6.8%
15.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb German - Bohemian Pilsner16 lb Bohemian Pilsner 38 1.9 78%
2 lb American - White Wheat2 lb White Wheat 40 2.8 9.8%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.4%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 4.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Columbus21 g Columbus Hops Pellet 13.4 Boil 45 min 15.83 8.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 210 °F 20 min 11.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 210 °F 20 min 22.9%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 13 Whirlpool 20 min 11.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 0 days 11.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 22.9%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 13 Dry Hop 0 days 11.4%
8.74 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Bootleg Biology - The Mad Fermentationist Saison Blend
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 80 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=0KNHJX3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.53 gal (50.11 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.53 gal (2.11 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.95 gal (67.81 qt). Suggest reducing initial water volume to 10.36 gal (41.44 qt) and adding 4.95 gal (19.81 qt) sparge/top-off. 15.31 61.3  
Total strike volume 15.31 61.3  
Mash volume with grains 16.95 67.8  
Grain absorption losses -2.56 -10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.53 g | 50.1 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 10.97 g | 43.9 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Estimated amount in fermentor 10.85 43.4  
Total: 15.31 61.3
Equipment Profile Used: System Default
 
Notes

Strike water treatment: 2.5 mL acid, 5.75g gypsum, 5.5g CaCl2

Total Water Needed 13.73 Gallons
Strike Water Temp 156 Fahrenheit
Total Mash Volume 15.37 Gallons
PreBoil Wort 12.50 Gallons
PostBoil Wort 11.00 Gallons
Into Fermenter 11.00 Gallons

Pull off 5 gallon 15 minutes into boil (before hopping) to use as long-aged sour project.

Add bittering hops once the 5 gallons for the sour is out of the pot

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  • Last Updated: 2017-04-11 13:11 UTC