Farmhouse ale - Beer Recipe - Brewer's Friend

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Farmhouse ale

188 calories 13.4 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: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 64% (brew house)
Rating:
4.00 (1 Review)

Calories: 188 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday April 23rd 2020
1.058
1.006
6.9%
25.4
4.8
6.0
8.59
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Rahr - Standard 2-Row10 lb Standard 2-Row $ 0.59 / lb
$ 5.90 		36.8 1.8 80%
2 lb American - Vienna2 lb Vienna 35 4 16%
8.08 oz Flaked Barley8.08 oz Flaked Barley $ 0.33 / oz
$ 2.69 		32 2.2 4%
12.50 lbs / $ 8.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Triple Pearl0.6 oz Triple Pearl Hops Pellet 10 Boil 60 min 22.97 54.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 2.43 45.5%
1.10 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Saisonstein’s Monster OYL-500
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
81 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
3.91 gal Strike 162 °F 149 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 65-68 degrees, Then let the temperature rise to 75 degrees.

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  • Last Updated: 2021-09-05 19:25 UTC