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280 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 280 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Saturday August 5th 2017
1.085
1.014
9.3%
64.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 70.1%
2.81 lb Flaked Corn2.81 lb Flaked Corn 40 0.5 17.9%
6 oz American - White Wheat6 oz White Wheat 40 2.8 2.4%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 9.6%
15.68 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.24 oz Magnum0.24 oz Magnum Hops Pellet 15 Boil 60 min 12.06 3.9%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Boil 55 min 8.32 3.2%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Boil 5 min 17.23 48.5%
2.25 oz Amarillo2.25 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 26.35 36.3%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 8.1%
6.19 oz / $ 0.00
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 426 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 146 °F 50 min
Temperature -- 155 °F 15 min
Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.32 21.3  
Mash volume with grains 6.45 25.8  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.52 38.1
Equipment Profile Used: System Default
 
Notes

Mash 2-row, corn, and wheat at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Boil for 70 minutes. Cool to 67° F(19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen. One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes.

White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison (2 L starter)

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  • Last Updated: 2017-08-05 04:59 UTC