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Buath Garru

157 calories 12.3 g 330 ml
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 14.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 157 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created Tuesday October 17th 2017
1.052
1.007
5.9%
30.9
5.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - Pilsner Malt2 kg Pilsner Malt 37.7 1.93 74.1%
0.50 kg Australian - Spelt Pearl0.5 kg Spelt Pearl 32 2 18.5%
0.20 kg Bestmalz - Rye Malt0.2 kg Rye Malt 38 3.1 7.4%
2.70 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 g Magnum (15 AA)1.6 g Magnum (15 AA) Hops Pellet 15 Mash 100 min 1.19 5.8%
8 g Magnum (15 AA)8 g Magnum (15 AA) Hops Pellet 15 Boil 60 min 27.09 29%
18 g Saaz18 g Saaz Hops Leaf/Whole 3.5 Hop Stand at 100 °C 0 min 2.63 65.2%
27.60 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16.3 L Strike 65 °C 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Oak Chips Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
fbsville - Blend 001
Amount:
0.80 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 100.1 g       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total strike volume 18.2
Grain absorption losses -2.7
Hops absorption losses (mash) -0
Mash Lauter Tun losses -1
Pre boil volume (equipment estimates 18.04 L) 14.5
Boil off losses -6
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 8.46 L) 12
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 11.9
Total: 18.2  
Equipment Profile Used: System Default
 
Notes

Boil the milled spelt separately, extra to mash water, until it becomes creamy. Add to kettle before the grains.

Start fermentation at 18°C and let it free rise. Keep ambient temp at 20°C.

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  • Last Updated: 2022-01-06 03:15 UTC