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Farmhouse 2020

257 calories 18 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: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created: Friday December 20th 2019
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Berliner Brett Saison

by deepdisco

OG: 1.065 FG: 1.002 ABV: 8.6% IBU: 29

1.079
1.008
9.8%
34.2
5.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 73.3%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.3%
3 lb American - White Wheat3 lb White Wheat 40 2.8 18.3%
0.50 lb American - Rye0.5 lb Rye 38 3.5 3.1%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 3.1%
16.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 15 min 9.36 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 15 min 9.36 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 10 min 15.51 14.3%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 28.6%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 28.6%
7 oz / $ 0.00
 
Yeast
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 362 B cells required
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 362 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Milpitas Tap
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
26 qt Infusion 161 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.16 28.7  
Mash volume with grains 8.47 33.9  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume (equipment estimates 1.75 g | 7 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.43 g | 21.7 qt) 5 20  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

first run: 26-8 = 18qt
sparge: 28-18= 10qt
pitched at 72
og: 1.078
fg(before grape and brett): 1.011-12
brett pitch with ~5 lbs fermented pino grapes, hold at 66-67 for 2 months, FG: 1.008
Keg conditioned with honey to 2.2 vol

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  • Last Updated: 2020-03-14 22:05 UTC