Fixy's faux paw - Beer Recipe - Brewer's Friend

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Fixy's faux paw

144 calories 10.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Ed
Calories: 144 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Sunday October 27th 2019
1.048
1.005
5.6%
28.9
11.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,400 g United Kingdom - Maris Otter Pale1400 g Maris Otter Pale 38 3.75 39.4%
1,000 g German - Wheat Malt1000 g Wheat Malt 37 2 28.2%
400 g Honey400 g Honey - (late boil kettle addition) 42 2 11.3%
250 g German - Rye250 g Rye 38 3.5 7%
190 g Crisp Malting - Caramalt 15L190 g Caramalt 15L 32.7 17.5 5.4%
160 g Belgian - Special B160 g Special B 34 115 4.5%
150 g Belgian - Biscuit150 g Biscuit 35 23 4.2%
3,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Perle17 g Perle Hops Leaf/Whole 7.2 Boil 60 min 21.25 36.2%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5.93 Boil 15 min 7.66 31.9%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5.93 Aroma 0 min 31.9%
47 g / $ 0.00
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
East Oxford 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
tesco ashbeck water...
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.7 L) 20.1
Mash volume with grains (equipment estimates 21.8 L) 22.1
Grain absorption losses -3.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 16
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Top off amount 5
Volume into fermentor 15
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

gA huge yeast starter to make this Saison Dupont culture smash the attenuation and not stall out.
I will also be using my Inkbird controlled fermentation fridge / heater to maintain a hot fermentation.
first two days of fermentation 24C, 30C thereafter until completely attenuated. If yeast stalls I will add dry champagne yeast for a dry finish.

I fermented for around 10 days at 30C

This beer was amazing.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-28 09:53 UTC