Dago Tea Chianti Saison - Beer Recipe - Brewer's Friend

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Dago Tea Chianti Saison

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 55 gallons (fermentor volume)
Pre Boil Size: 58 gallons
Post Boil Size: 56.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday October 6th 2019
1.052
1.013
5.1%
45.9
6.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
83.17 lb Briess - Brewers Malt 2-Row83.17 lb Brewers Malt 2-Row 37 1.8 75%
11.72 lb Briess - Caramel Malt - 20L11.72 lb Caramel Malt - 20L 35 20 10%
5.57 lb Briess - Rye Malt5.57 lb Rye Malt 36.8 3.7 5%
6.37 lb Briess - Brewers Red Wheat Flakes6.37 lb Brewers Red Wheat Flakes 32.2 2 5%
6.37 lb Briess - Rice, Flaked6.37 lb Rice, Flaked 32.2 1 5%
113.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 lb Yakima Chief Hops - Columbus0.5 lb Columbus Hops Leaf/Whole 16 Boil 60 min 40.38 50%
0.50 lb Yakima Chief Hops - Amarillo0.5 lb Amarillo Hops Pellet 10 Boil 5 min 5.53 50%
1 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Sangiovese Grape Must Flavor Kegging 0 min.
12 oz Table Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale IV OYL-010
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-Low
Optimum Temp:
62 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 937 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
City of Chicago (North) - Q3 2018
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
42.5 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 57.1 gal (228.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 45.1 gal (180.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 51.51 gal (206.02 qt). Suggest reducing strike water volume to 2.94 gal (11.78 qt) and adding 39.51 gal (158.02 qt) sparge/top-off. 42.45 169.8  
Strike water volume at mash thickness of 1.5 qt/lb 42.45 169.8  
Mash volume with grains 51.51 206  
Grain absorption losses -14.15 -56.6  
Remaining sparge water volume (equipment estimates 29.05 g | 116.2 qt) 29.95 119.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 57.1 g | 228.4 qt) 58 232  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume (equipment estimates 55 g | 220 qt) 56.5 226  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 56.5 g | 226 qt) 55 220  
Total: 72.4 289.6
Equipment Profile Used: System Default
 
Notes

The grape must will be added into the Oak Barrel after the beer is finished.

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  • Last Updated: 2019-10-06 21:16 UTC