Jury Duty - Beer Recipe - Brewer's Friend

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Jury Duty

220 calories 22 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.83 gallons
Pre Boil Gravity: 7.8 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Tommy
Calories: 220 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Tuesday October 16th 2018
16.2 °P
4.0 °P
7.0%
26.8
20.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 oz Belgian - Unmalted Wheat6 oz Unmalted Wheat 36 2 13.3%
1 lb German - Vienna1 lb Vienna 37 4 35.6%
3 oz Belgian - Special B3 oz Special B 34 115 6.7%
16 oz German - Rye16 oz Rye 38 3.5 35.6%
4 oz Belgian Candi Sugar - Amber/Brown (60L)4 oz Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 8.9%
45 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Loral DBL0.5 oz Loral DBL Hops Debittered Leaf 1.9 First Wort 0 min 22.89 50%
0.50 oz Yakima Chief Hops - Loral DBL0.5 oz Loral DBL Hops Debittered Leaf 1.9 Boil at 212 °F 5 min 3.88 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.24 ml Lactic acid Water Agt Mash 1 hr.
0.10 oz coriander Spice Boil 5 min.
0.50 tsp irish moss Fining Boil 5 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
1007 German Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown Sugar       Amount: 35 g       CO2 Level: 3.2 Volumes
 
Target Water Profile
Arlington, VA, US
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.12 gal Temperature -- 145 °F 30 min
Mash out Decoction -- 158 °F 45 min
Temperature -- 172 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.84 g | 15.3 qt) 2.4 9.6  
Mash volume with grains (equipment estimates 4.04 g | 16.2 qt) 2.61 10.4  
Grain absorption losses -0.32 -1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.27 g | 13.1 qt) 1.83 7.3  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.4 9.6
Equipment Profile Used: System Default
 
Notes

Pressure cooker utilized for decoction. Main mash held at 158F while decocting (30 min). When rejoined, held at approx 158 for another 15 min.

Saison and german ale yeast co-pitched.

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  • Last Updated: 2018-10-16 22:26 UTC