Take me to Birch v1.9 -24 - Beer Recipe - Brewer's Friend

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Take me to Birch v1.9 -24

155 calories 9.5 g 330 ml
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 28.5 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 84% (ending kettle)
Rating:
5.00 (2 Reviews)

Calories: 155 calories (Per 330ml)
Carbs: 9.5 g (Per 330ml)
Created: Monday November 11th 2013
1.052
1.003
6.5%
21.2
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Finland - Pilsner Malt5 kg Pilsner Malt 37 2 87.9%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 8.8%
0.19 kg Corn Sugar - Dextrose0.19 kg Corn Sugar - Dextrose 42 0.5 3.3%
5.69 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Chief Hops - Magnum5 g Magnum Hops Pellet 13.2 Boil 60 min 5.89 6.7%
50 g BSG - Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 2.7 Boil 20 min 7.29 66.7%
20 g Huell Melon20 g Huell Melon Hops Pellet 9 Boil 15 min 7.97 26.7%
75 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Birch leaves Herb Other 45 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 367 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
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
21 L 68.5 Temperature -- 64 °C 90 min
14 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume 16.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 34.6 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23.9 L) 28.5
Estimated amount in fermentor 28.5
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

Add leaves after flameout and after cooling to about 80C and let it rest for 30-45min before continuing the cooling.

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  • Last Updated: 2024-06-10 21:01 UTC