Trois Squaaaaa Beer Recipe | All Grain Saison | Brewer's Friend
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Trois Squaaaaa

156 calories 12.6 g 12 oz
Beer Stats
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
1.048
1.007
5.4%
29.6
4.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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 Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
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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  • Public: Yup, Shared
  • Last Updated: 2020-01-29 00:43 UTC
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