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Saison

169 calories 17 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Thursday May 13th 2021
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OG: 1.050 FG: 1.009 ABV: 5.5% IBU: 31

1.055
1.013
5.5%
34.7
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Castle Malting - Château Pilsen 2RS3 kg Château Pilsen 2RS 37 3.57 58.8%
1 kg Castle Malting - Chateau Diastatic1 kg Chateau Diastatic 35 4 19.6%
0.70 kg German - Pale Wheat0.7 kg Pale Wheat 39 2.51 13.7%
200 g United Kingdom - Crystal 45L200 g Crystal 45L 34 118.59 3.9%
200 g Weyermann - Acidulated200 g Acidulated 27 7.58 3.9%
5.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Willamette30 g Willamette Hops Pellet 4 Boil at 95 °C 60 min 11.74 27.3%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.2 Boil at 95 °C 60 min 15.66 36.4%
20 g Lemondrop20 g Lemondrop Hops Pellet 5 Aroma at 95 °C 10 min 4.43 18.2%
20 g Saaz20 g Saaz Hops Pellet 3.2 Aroma at 95 °C 10 min 2.84 18.2%
110 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 189.7 g       Temp: 26 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Oscar Dal Ben
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 6 6 70 106 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt sosta unica di saccarificazione Infusion 55 °C 63 °C 70 min
dextrinization rest Infusion 63 °C 72 °C 15 min
mash out Temperature 72 °C 78 °C 15 min
batch sparge 5LT H2O pH5.5 Sparge 78 °C 80 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.3 L) 31
Mash volume with grains (equipment estimates 36.6 L) 34.4
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22 L) 21
Total: 31  
Equipment Profile Used: System Default
 
Notes

Per il batch sparge, si analizza in più step il ridursi della densità totale interrompendo più volte il processo di run-off del mosto di risciacquo (previo omogenizzazione con il mosto fiore), fermandosi quando si è raggiunti o la densità limite di 1048 indipendentemente da quanto raccolto o il litraggio ipotizzato prima della bollitura = 25LT
Dello starter non viene aspirato il liquido ma viene gettato tutto nel fermentatore. Fatto partire lo starter per 8ore senza acqua di sifone.
Buona ossigenazione. Togliere il gorgogliatore sul fermentatore primario appena parte la fermentazione e rimetterlo dopo qualche giorno (coprendo il buco con della carta stagnola sanizzata)
Aumentare la temperatura dal secondo giorno di fermentazione: 2gg a 26°C, 2gg a 27°C e poi 28°C fino a fine fermentazione.

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  • Last Updated: 2021-05-16 15:06 UTC