#020 - Grisette (*)
Saison (16 C)
Type: All Grain
Batch Size: 7.00 gal
Boil Size: 10.55 gal
Boil Time: 90 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Batch Size: 7.00 gal
Boil Size: 10.55 gal
Boil Time: 90 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Date: 24 Apr 2016
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 75.00 %
Est Mash Efficiency: 77.7 %
Taste Rating: 30.0
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 75.00 %
Est Mash Efficiency: 77.7 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 12.00 gal | San Francisco Water Profile | Water | 1 | - |
| 17.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | - |
| 17.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 3 | - |
| 1.00 Items | Campden (Mash 60.0 mins) | Water Agent | 4 | - |
| 9.00 lb | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 5 | 73.5 % |
| 3.00 lb | Wheat Malt, Bel (2.0 SRM) | Grain | 6 | 24.5 % |
| 0.25 lb | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 7 | 2.0 % |
| 0.50 oz | Hallertau Blanc [8.80 %] - Boil 60.0 min | Hop | 8 | 13.3 IBUs |
| 1.50 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 9 | - |
| 1.00 oz | Styrian Goldings [4.00 %] - Boil 10.0 min | Hop | 10 | 4.4 IBUs |
| 0.50 oz | Hallertau Blanc [8.80 %] - Boil 10.0 min | Hop | 11 | 4.8 IBUs |
| 1.0 pkg | French Saison Ale (White Labs #WLP590) | Yeast | 12 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 22.6 IBUs
Est Color: 3.4 SRM
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 22.6 IBUs
Est Color: 3.4 SRM
Measured Original Gravity: 1.045 SG
Measured Final Gravity: 1.002 SG
Actual Alcohol by Vol: 5.6 %
Calories: 144.4 kcal/12oz
Measured Final Gravity: 1.002 SG
Actual Alcohol by Vol: 5.6 %
Calories: 144.4 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 4.49 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.69
Measured Mash PH: 5.20
Sparge Water: 4.49 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.69
Measured Mash PH: 5.20
Total Grain Weight: 12.25 lb
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 7.62 gal of water at 157.6 F | 150.0 F | 10 min |
| RIMS Mash | Heat to 150.0 F over 4 min | 150.0 F | 60 min |
| Mash Out | Heat to 172.0 F over 5 min | 172.0 F | 15 min |
Sparge: Fly sparge with 4.49 gal water at 172.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 4.71 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Pressure/Weight: 4.71 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 4.71 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Carbonation Used: Bottle with 4.71 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
Strike Temp = 155*FDough In
* Setting = 154*F
* Temp = 149*F
* Start = 9:45am
* Stop = 10:00am
RIMS Mash
* 1 GPM
* Temp = 150*F
* Start = 10:15am
* Stop = 11:15:am
Mash Out
* Setting = 198
* Temp = 172*F
* Start = 11:15am
* @ Temp = 11:26am (11min rise)
* Stop = 11:41am
Sparge
* .5 GPM
Boil
* 90 Minutes
* Pre-Boil Volume = 11G
* Pre-Boil Gravity = 1.034
* Post-Boil Volume = 7G
* Post-Boil Gravity/OG = 1.045
Pitch
* Pitched 2L yeast starter @ ~72*F
* Into fermenter 4/24
* In mechanical room @ ~70*F
Fermentation
Primary: 7 Day
* Start 4/24 @ 72*F
4/25 @ 68*F
* End 5/1 @ 68*FF
Ram Up:
Start 5/1 @ 77*F
End 5/15 @ 77*F
Bottled with 225g of table sugar (hopefully this isn’t to much)
Created with BeerSmith