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Funky Brown (BdG perhaps?)

229 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Z. Michel
Calories: 229 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created Saturday March 2nd 2013
1.070
1.010
8.0%
49.9
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Bohemian Pilsner8 lb Bohemian Pilsner 38 1.9 53.3%
4 lb Bestmalz - BEST Munich4 lb BEST Munich 37 6.3 26.7%
2 lb German - Rye2 lb Rye 38 3.5 13.3%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 6.7%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)2 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Boil 7 min 34.15 18.2%
2 oz Hops Direct - Cashmere (8.3 AA)2 oz Hops Direct - Cashmere (8.3 AA) Hops Pellet 8.3 Boil 5 min 9.56 18.2%
2 oz Hops Direct - Cashmere (8.3 AA)2 oz Hops Direct - Cashmere (8.3 AA) Hops Pellet 8.3 Whirlpool at 170 °F 15 min 6.22 18.2%
2 oz Hops Direct - Cashmere (8.3 AA)2 oz Hops Direct - Cashmere (8.3 AA) Hops Pellet 8.3 Dry Hop (High Krausen) 3 days 18.2%
2 oz Hops Direct - Cashmere (8.3 AA)2 oz Hops Direct - Cashmere (8.3 AA) Hops Pellet 8.3 Dry Hop 2 days 18.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 9.1%
11 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.3 qt Infusion 152 °F 60 min
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 18 40 20 110
Mash Chemistry and Brewing Water Calculator
 
Notes

3.50 g CaCl in last brewday to support hop and malt profile (see below). Only added to strike water, forgot to add to sparge to maintain profile levels.


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PAST MASH REFERENCE NUMBERS:
Grain temp: ~70
Mash tun: 80-90
Mash water: 165
Water in tun before dough-in: xxx
Mash start: 152
Mash finish: 150


Second batch sparge finished at 1.012
Collected 8.5+ gallons @ 1.045


PAST MASH REFERENCE NUMBERS:
Grain 73.5 / Mash tun ~82
Mash water 164
Water in tun before dough-in: 162.5
Mash start: 151.5
*Stir after 15 and 30 minutes, holding at 151


Grain 78 / Mash tun ~85
Mash water 164
Mash start: 150



Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat

Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.

Free rise fermentation

Dry hop at the very end to avoid vegetal character (3-4 days)

Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus

Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging

Calcium Chloride-Useful for adding Calcium if the water is low in chlorides. (72 ppm Ca, 127 ppm Chl per gram per gallon)

The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)

The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance.

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  • Last Updated: 2021-10-15 04:01 UTC
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