Brett Likes Beer - Beer Recipe - Brewer's Friend

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Brett Likes Beer

163 calories 9.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 163 calories (Per 12oz)
Carbs: 9.3 g (Per 12oz)
Created: Saturday September 29th 2018
1.051
1.002
6.4%
36.3
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 68.6%
1 lb American - Vienna1 lb Vienna 35 4 11.4%
1 lb American - Wheat1 lb Wheat 38 1.8 11.4%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.7%
0.25 lb American - Rye0.25 lb Rye 38 3.5 2.9%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sterling0.5 oz Sterling Hops Pellet 9.9 Boil 30 min 14.9 9.1%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 10.7 Whirlpool at 160 °F 0 min 7.29 18.2%
1 oz Citra1 oz Citra Hops Pellet 13.3 Whirlpool at 160 °F 0 min 9.06 18.2%
1 oz Azacca1 oz Azacca Hops Pellet 13.2 Dry Hop 7 days 1.8 18.2%
1 oz Citra1 oz Citra Hops Pellet 13.3 Dry Hop 7 days 1.81 18.2%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 10.7 Dry Hop 7 days 1.46 18.2%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.60 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
1 each Lemon Zest/Juice Flavor Boil --
1 each Orange Zest/Juice Flavor Boil --
2.20 g Yeast Nutrient Other Primary --
0.50 oz French Oak Cubes Flavor Secondary 28 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
HoMo Seer, WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.0 Volumes
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.73 gal Mash hot Temperature -- 156 °F 60 min
2.86 gal Batch Sparge 1 Sparge -- 168 °F 15 min
3 gal Batch Sparge 2 Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.73 10.9  
Mash volume with grains 3.43 13.7  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 6.31 25.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.7 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Add lemon and orange zest and juice to end of boil.

Pitch yeast at 65 F, add brett vial directly (no starter), slowly ramp up to 85 F after 72 hours.

Primary for 2 weeks at 85 F. Rack to secondary for 8 to 16 weeks. Add 0.5 oz French oak cubes after two weeks of secondary.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-05 15:33 UTC
  • Snapshot Created: 2018-09-29 03:55 UTC
  • Link To Parent Recipe