Rusty Kale - Beer Recipe - Brewer's Friend

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Rusty Kale

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO Magazine
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday December 18th 2017
1.049
1.014
4.6%
33.1
6.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 2.77 90.9%
0.50 kg Belgian - Unmalted Wheat0.5 kg Unmalted Wheat 36 3.84 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Brewer's Gold50 g Brewer's Gold Hops Leaf/Whole 5.9 Boil 60 min 29.32 62.5%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 3.78 37.5%
80 g / $ 0.00
 
Yeast
White Labs - Belgian Saison III Yeast WLP585
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Low-Med
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Roundhay, Leeds, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Infusion -- 45 °C 15 min
7 L Raise to 63 deg C Infusion -- 100 °C 30 min
7 L Raise to 72 deg C Infusion -- 100 °C 20 min
15 L Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 23.4 L) 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.5 L) 34
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 26
Going into fermentor 26
Total: 40.4  
Equipment Profile Used: System Default
 
Notes

After primary fermentation complete, condition for 2 weeks at 12 degrees C, followed by 1 week at 4 degrees C

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  • Last Updated: 2019-06-22 12:03 UTC