G45 Wild Mushroom Grissette - Beer Recipe - Brewer's Friend

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G45 Wild Mushroom Grissette

161 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 81% (brew house)
Source: JH
Calories: 161 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday March 20th 2018
1.052
1.015
4.8%
21.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Bohemian Pilsner7 kg Bohemian Pilsner 38 1.9 68.6%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 19.6%
1 kg Flaked Rye1 kg Flaked Rye 36 2.8 9.8%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 46 0.5 2%
10.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Leaf/Whole 5.9 Boil 60 min 16.93 60%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5.9 Boil 10 min 4.09 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Jews Ears mushrooms (dried) Other Boil 1 hr.
500 g Oyster mushrooms (frozen) Herb Boil 10 min.
 
Yeast
The Yeast Bay - Saison/Brettanomyces Blend
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med/Low
Optimum Temp:
21 - 26 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10g Calcium chloride
2g salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 68 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 25
Mash volume with grains 31.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 42 L) 41.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 56.2 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 66.8  
Equipment Profile Used: System Default
 
Notes

Pitch at 17C ferment at 23C

Tested 3.4.18 FG 1.015 PH 4.3

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  • Last Updated: 2018-04-10 16:20 UTC