Wallonian Le Coup de Foudre - Beer Recipe - Brewer's Friend

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Wallonian Le Coup de Foudre

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Avrett
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday February 12th 2019
1.076
1.014
8.1%
32.8
4.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 47.8%
5 lb American - White Wheat5 lb White Wheat 40 2.8 36.8%
0.60 lb German - Carapils0.6 lb Carapils 35 1.3 4.4%
0.50 lb Unmalted Wheat0.5 lb Unmalted Wheat 36 2 3.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.4%
13.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops Pellet 2.8 Boil 60 min 11.83 38.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.4 Boil 30 min 16.63 30.8%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.4 Boil 5 min 4.31 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 oz Bitter Orange Peel Spice Boil 15 min.
0.25 oz Coriander Spice Boil 15 min.
0.50 tsp Grains of Paradise Spice Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.73 18.9  
Mash volume with grains 5.73 22.9  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 3.64 g | 14.6 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.62 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.74 31
Equipment Profile Used: System Default
 
Notes

Start Fermentation at 65 deg. F. and allow to slowly increase to a maxiumum of 77 deg. F. over a week.

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  • Last Updated: 2022-09-09 01:19 UTC