Blood red skye - Beer Recipe - Brewer's Friend

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Blood red skye

251 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Saturday August 18th 2018
1.076
1.016
7.9%
38.2
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Red X5 lb Red X 36 12 33.3%
5 lb Pelton pilsner5 lb Pelton pilsner 38 1.7 33.3%
5 lb High color pale great western 5 lb High color pale great western 38 2.6 33.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Bravo0.25 oz Bravo Hops Pellet 16.2 Boil 50 min 12.16 20%
0.25 oz Falconer's Flight0.25 oz Falconer's Flight Hops Pellet 11 Boil 40 min 7.62 20%
0.25 oz Bravo0.25 oz Bravo Hops Pellet 16.2 Boil 20 min 7.75 20%
0.25 oz Bravo0.25 oz Bravo Hops Pellet 16.2 Boil 15 min 6.35 20%
0.25 oz Falconer's Flight0.25 oz Falconer's Flight Hops Pellet 11 Boil 15 min 4.31 20%
1.25 oz / $ 0.00
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 192 B cells required
Champaign yeast wlp710
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced      
 
Target Water Profile
userwaterprofile-10804
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
173 25 90 105 242 141
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 148 °F 70 min
12 qt Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.39 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.39 qt/lb 5.21 20.9  
Mash volume with grains 6.41 25.7  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.71 g | 18.8 qt) 3.91 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

P-17.5
OG- 1.076
WLP710 Champagne Yeast added 48 hours into fermentation.

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  • Last Updated: 2018-08-26 19:20 UTC