Kamut Grizz - Beer Recipe - Brewer's Friend

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Kamut Grizz

135 calories 10.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 89% (brew house)
Calories: 135 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)
Created: Thursday May 7th 2020
1.042
1.005
4.8%
33.9
2.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pale Ale5 lb Pale Ale 39 2.3 34.6%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 34.6%
3 lb Bob's Red MIll - Kamut3 lb Kamut 36 2 20.8%
1 lb Gladfield - Chit Malt1 lb Chit Malt 15 1.52 6.9%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 3%
14.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Leaf/Whole 2.4 First Wort 0 min 16.44 42.9%
1.50 oz Comet1.5 oz Comet Hops Leaf/Whole 11 Boil 5 min 6.26 21.4%
1.50 oz Azacca1.5 oz Azacca Hops Leaf/Whole 15 Boil 5 min 8.54 21.4%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 5 min 2.66 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Gypsum Water Agt Mash --
13 g Calcium Chloride (dihydrate) Water Agt Mash --
2 g Epsom Salt Water Agt Mash --
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 436 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
3 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 436 B cells required
Bootleg Biology - Saison Parfait
Amount:
4 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 436 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 3 5 100 240 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.26 gal (57.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.26 gal (9.05 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 5.41 21.7  
Mash volume with grains 6.57 26.3  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 10.9 g | 43.6 qt) 12.64 50.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.26 g | 57.1 qt) 16 64  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.05 72.2
Equipment Profile Used: System Default
 
Notes

Yeast -
50% Saison Parfait
37.5% K-97
12.5% Ardennes

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  • Last Updated: 2020-06-30 19:17 UTC