Fruit Salad - Beer Recipe - Brewer's Friend

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Fruit Salad

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Ryan/Therese/Morgan/Shaun/Daniel/Josh/Craw
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday June 5th 2018
1.065
1.012
7.0%
20.5
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb German - Pilsner21 lb Pilsner 38 1.6 77.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.7%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 11.1%
2 lb American - Wheat2 lb Wheat 38 1.8 7.4%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 20.48 11.1%
4 oz Mandarina Bavaria4 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 0 days 44.4%
4 oz Nelson Sauvin4 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 44.4%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
12 oz Sea Salt Water Agt Mash --
24 oz Gypsum Water Agt Mash --
 
Yeast
Wyeast - French Saison 3711
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 828 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottling       CO2 Level: 2.0 to 3 Volumes
 
Target Water Profile
Memphis, TN, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 3 10 7 17 54
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 146 °F 60 min
Sparge -- 180 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.97 gal (55.89 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 1.97 gal (7.89 qt) sparge/top-off. 11.81 47.3  
Strike water volume at mash thickness of 1.75 qt/lb 11.81 47.3  
Mash volume with grains 13.97 55.9  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 4.81 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.54 g | 50.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

single-rest mash around 148 for dryness -- Clark makes a great saison and suggested this mash temp to us.

Pitch yeast at 65, ramp up to 75 over 48 hours. Free rise rest of the way for a GOOD Diacetyl rest.

Ryan likes Mandarina Bavaria. We are going to combine it with Nelson Sauvin in the dry hop to give it a big fruity aroma with no extra bitterness.


Base recipe used 2 Row: we are using Pilsner to get more of that crisp maltiness because we are renegades.

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  • Last Updated: 2018-07-07 14:33 UTC