Key Grisette - Beer Recipe - Brewer's Friend

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Key Grisette

96 calories 6.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 15 min
Batch Size: 3.8 liters (fermentor volume)
Pre Boil Size: 5.7 liters
Pre Boil Gravity: 5.5 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tommy
No Chill: 30 minute extended hop boil time
Calories: 96 calories (Per 330ml)
Carbs: 6.3 g (Per 330ml)
Created: Sunday May 20th 2018
8.2 °P
0.6 °P
3.9%
37.7
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.35 kg Belgian - Pilsner0.35 kg Pilsner 37 1.6 63.6%
0.15 kg Torrified Wheat0.15 kg Torrified Wheat 36 2 27.3%
0.05 kg German - Acidulated Malt0.05 kg Acidulated Malt 27 3.4 9.1%
0.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 15 min 27.69 35.7%
4 g Saaz4 g Saaz Hops Pellet 3.5 Boil 5 min 10 14.3%
14 g Saaz14 g Saaz Hops Pellet 3.5 Dry Hop 5 days 50%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp irish moss Fining Boil 15 min.
0.50 tsp yeast nutrient Water Agt Boil 15 min.
2 g coriander Spice Boil 5 min.
2 g lime leaf Spice Boil 5 min.
2 g szechuan peppercorn Spice Boil 5 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 11 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 40       CO2 Level: 3.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 10 50 130 185 15
Add to ArlCo water:
2 g gypsum
1 g CaCl
0.5 g Table Salt

A bit low pH for mashing. Consider adding half of acidulated malt after decoction reunion
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 L Infusion -- 52 °C 10 min
6.3 L Decoction -- 65 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 6.7 L) 7.2
Mash volume with grains (equipment estimates 7.1 L) 7.5
Grain absorption losses -0.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 5.3 L) 5.7
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 3.8
Volume into fermentor 3.8
Total: 7.2  
Equipment Profile Used: System Default
 
Notes

Combined yeast pitch of 3711, 3724, brett brux.

Decoction lasts 45 min, 15 min each of whole mash at 52/65C

Adapted from May/June 2018 Zymurgy

Rev A: bump up bitterness, switch to torrified wheat, pitch a little lighter to increase ester production. Move to close to no boil, & drop alcohol a bit.

Last Updated and Sharing
 
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  • Last Updated: 2018-06-16 13:10 UTC