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Trois Squaaaaa

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)

Created: Wednesday January 22nd 2020

Original Gravity:

1.048

Final Gravity:

1.007

ABV (standard):

5.4%

IBU (tinseth):

29.6

SRM (morey):

4.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Pilsner7 lb Pilsner	38	1.6	66.7%
1 lb	German - Rye1 lb Rye	38	3.5	9.5%
8 oz	American - White Wheat8 oz White Wheat	40	2.8	4.8%
2 lb	German - Munich Light2 lb Munich Light	37	6	19%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	EKG0.5 oz EKG Hops	Pellet	4.6	Boil	60 min	7.27	25%
1.50 oz	calypso1.5 oz calypso Hops	Pellet	13	Aroma	10 min	22.33	75%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	EKG (Pellet) 0.49999999885628 oz EKG (Pellet) Hops	7.27	25%
1.50 oz	calypso (Pellet)	22.33	75%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.3 gal	sacch	Strike	166 °F	152 °F	60 min
6 gal		Sparge	--	--	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Gypsum	Water Agt	Mash	--
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	No
Fermentation Temp:	74 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

The recipe we created will be a Saison. We wanted a nice refreshing Saison, which is why we picked the abv range that is in the 5% range. We picked pilsner as our base because we wanted a traditional light Saison and thought that would be a good base. We used rye for a slight spiciness and adds to the body of the beer. We picked Calypso hops for our aroma additions because it's going to add some pear and apple notes which should complement the yeast strain that we are using, which is 100% brett strain. We used EKG as a bittering hop because it's used in that style. Our mash salt and acid additions are to keep our pH in range. The ingredients we are picking is used to make this a Saison with a little funk to it.

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