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Gio Collab (2.5)

177 calories 15.8 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: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday November 10th 2019
1.054
1.010
5.8%
47.0
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 66.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 16.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 60 min 11.46 33.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 7.9 Boil 30 min 24.86 33.3%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Leaf/Whole 7.9 Boil 10 min 10.66 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
2 g Gypsum Water Agt Sparge 0 min.
1 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Sparge 152 °F 152 °F 60 min
Starting Mash Thickness: 5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.96 gal (63.84 qt). Suggest reducing strike water volume to 11.04 gal (44.16 qt) and adding 3.96 gal (15.84 qt) sparge/top-off. 15 60  
WARNING: Based on your provided mash thickness (5 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.25 g). Reduce mash thickness to 2.74 qt/lb or increase pre-boil volume to 13.25 g.    
Strike water volume at mash thickness of 5 qt/lb 15 60  
Mash volume with grains 15.96 63.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

mash ph (5.2)

Pre boil reading was taken before we added 1.5 gallon (sparge) of water to the 6 gallon boil kettle

Mash 5 Gallon, Sparge 1.5 gallon (6.5 gal) pre boil

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  • Last Updated: 2019-11-10 05:51 UTC