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Brett Likes Beer

163 calories 9 carbs
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 163 calories (Per 12oz)
Carbs: 9 g (Per 12oz)
Created Saturday September 29th 2018
1.051
1.002
6.37%
36.3
4.77
5.25
 
Brew Log History

Target 65°F
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Fermentables
Amount Fermentable PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 68.6%
1 lb American - Vienna1 lb Vienna 35 4 11.4%
1 lb American - Wheat1 lb Wheat 38 1.8 11.4%
0.5 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.7%
0.25 lb American - Rye0.25 lb Rye 38 3.5 2.9%
8.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Sterling0.5 oz Sterling Hops Pellet 9.9 Boil 30 min 14.9 9.1%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 10.7 Whirlpool at 160 °F 0 min 7.29 18.2%
1 oz Citra1 oz Citra Hops Pellet 13.3 Whirlpool at 160 °F 0 min 9.06 18.2%
1 oz Azacca1 oz Azacca Hops Pellet 13.2 Dry Hop 7 days 1.8 18.2%
1 oz Citra1 oz Citra Hops Pellet 13.3 Dry Hop 7 days 1.81 18.2%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 10.7 Dry Hop 7 days 1.46 18.2%
 
Mash Guidelines
Amount Description Type Temp Time
2.73 gal Mash hot Temperature 156 °F 60 min
2.86 gal Batch Sparge 1 Sparge 168 °F 15 min
3 gal Batch Sparge 2 Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
7.6 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
1 each Lemon Zest/Juice Flavor Boil 0 min.
1 each Orange Zest/Juice Flavor Boil 0 min.
2.2 g Yeast Nutrient Other Primary 0 min.
0.5 oz French Oak Cubes Flavor Secondary 28 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
HoMo Seer, WLP590
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.0 Volumes
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Mash Chemistry and Brewing Water Calculator
 
Notes

Add lemon and orange zest and juice to end of boil.

Pitch yeast at 65 F, add brett vial directly (no starter), slowly ramp up to 85 F after 72 hours.

Primary for 2 weeks at 85 F. Rack to secondary for 8 to 16 weeks. Add 0.5 oz French oak cubes after two weeks of secondary.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-05 15:33 UTC
  • Snapshot Created: 2018-09-29 03:55 UTC
  • Link To Parent Recipe
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