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Grisette

191 calories 18 carbs
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 95% (brew house)
Source: Alpha Project
Calories: 191 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Sunday March 17th 2019
1.058
1.012
6.05%
18.27
3.04
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 75.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10.8%
12 oz German - Wheat Malt12 oz Wheat Malt 37 2 8.1%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.4%
9.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Leaf/Whole 3.6 First Wort   3.01 11.1%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7.1 Whirlpool at 190 °F 30 min 9.67 44.4%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Leaf/Whole 3.6 Whirlpool at 190 °F 30 min 2.45 22.2%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 7.7 Hopback at 190 °F 0 min 3.15 22.2%
 
Mash Guidelines
Amount Description Type Temp Time
4.2 gal Temperature 144 °F 75 min
qt Sparge 169 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.36 oz Corriander Seed Spice Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
79 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5g CaCl2
5g Gypsum
Adjust mash pH with Acid malt to get 5.4
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed: 21/01/14
Named: Spelt Grisette
FR: 1.058
PB: 1.026
OG: 1.029
pH 5.3
FG: 1.004
ABV: 3.28%

22/01 - 1.020
23/01 - 1.013
26/01 - 1.004
27/01 - 1.004
28/01 - 1.004 Dry Hop 30g Motueka, 15g Simcoe

Duty Paid: £10.87 Jan 15

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-29 00:44 UTC
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