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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 6.60 lb | Belgian - Pilsner6.6 lb Pilsner | 37 | 1.6 | 71% | |
| 1.10 lb | American - Red Wheat1.1 lb Red Wheat | 38 | 2.5 | 11.8% | |
| 1.10 lb | German - Vienna1.1 lb Vienna | 37 | 4 | 11.8% | |
| 5.40 oz | Canadian - Honey Malt5.4 oz Honey Malt | 37 | 25 | 3.6% | |
| 2.60 oz | Belgian - Aromatic2.6 oz Aromatic | 33 | 38 | 1.7% | |
| 9.30 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.75 oz | Northern Brewer0.75 oz Northern Brewer Hops | Pellet | 8.2 | Boil | 60 min | 23.48 | 100% | |
| 0.75 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.75 oz | Northern Brewer (Pellet) 0.74999999828443 oz Northern Brewer (Pellet) Hops | 23.48 | 100% | |
| 0.75 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 7.75 gal | Single Infusion Mash | Infusion | -- | 148 °F | 60 min |
| - - | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: Force Carb |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 60 | 5 | 10 | 95 | 55 | 0 |
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As advised by Martin Brungard (https://www.homebrewersassociation.org/forum/index.php?topic=16524.0) Record: S0F2XP4 CaCl2: 1.7g MgSO4: 1.9 CaCO3: 1 Lactic: 4mL |
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| Mash Chemistry and Brewing Water Calculator | |||||
https://beerandbrewing.com/thresher-coffee-saison-recipe/
Carolina Yeast BL09 - Saison Blend - Prepared 1.5L starter evening prior to brew day
To prepare the coffee: Brew 8 oz (227 g) of medium-ground coffee (preferably an Ethiopian sun-dried or your favorite fruit-forward, light-roasted coffee) using about 45 fl oz (1.3 l) of cold water. Allow to brew for 8−16 hours. Filter out the grounds.
Fermentation:
Chill the wort to 62-64F (16.67-17.7C)
Oxygenate/Aerate the wort with about a 30 second blast of oxygen through a stone.
Place the wort in a temperature controlled environment at 65F (18.3C) for 3 days before letting ramp (or if you're like me and don't have enough space for temp controlling everything - I'll place the fermenter in an iced water bath and let the heat of the day and the ferment melt the ice and raise the temperature to mid 80's and 90's (29-35C). It's perfectly safe to drive a Saison yeast this hard if you've started cooler.
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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