Shitake Koji saison

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1100 liters
Post Boil Size: 1000 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: 中村
Calories: 188 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)

Created: Thursday August 18th 2022

Original Gravity:

1.062

Final Gravity:

1.008

ABV (standard):

7.1%

IBU (tinseth):

17.1

SRM (morey):

4.0

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
200 kg	Simpsons - Extra Pale Ale Malt200 kg Extra Pale Ale Malt	35.82	2.2	78.4%
25 kg	Simpsons - Wheat Malt25 kg Wheat Malt	36.576	2.8	9.8%
30 kg	Cane Sugar30 kg Cane Sugar	46	0	11.8%
255 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1,000 g	Citra1000 g Citra Hops	Pellet	11	Boil	10 min	9.55	50%
1,000 g	Yakima Chief Hops - El Dorado1000 g El Dorado Hops	Pellet	15	Whirlpool	10 min	7.5	50%
2,000 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1,000 g	Citra (Pellet) 1000 g Citra (Pellet) Hops	9.55	50%
1,000 g	Yakima Chief Hops - El Dorado (Pellet) 1000 g El Dorado (Pellet) Hops	7.5	50%
2,000 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use
12,000 g	Shiitake-Mushroom	Water Agt	Mash
40 kg	White Koji	Water Agt	Mash
300 g	gypsum (calcium sulfate)	Water Agt	Mash
100 g	Calcium Chloride (anhydrous)	Water Agt	Mash
300 ml	Lactic acid	Water Agt	Mash

Yeast

Lallemand - Lalbrew Farmhouse Hybrid Saison

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	Low
Optimum Temp:	22 - 30 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 5323 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
11	2	14	11	20	45
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
750 L		Strike	50 °C	50 °C	--
	P rest	Infusion	50 °C	50 °C	15 min
		Infusion	50 °C	64 °C	60 min
	mashout	Infusion	64 °C	75 °C	15 min
700 L		Sparge	--	75 °C	20 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1010.7 L. Suggest reducing initial water volume to 45.4 L and adding 965.3 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 823.5 L	675
Strike water volume at mash thickness of 3 L/kg	675
Mash volume with grains (equipment estimates 818.5 L)	823.5
Grain absorption losses	-225
Remaining sparge water volume (equipment estimates 543.1 L)	632.4
Mash Lauter Tun losses	-0.9
Volume increase from sugar/extract (early additions)	18.5
Pre boil volume (equipment estimates 1010.7 L)	1100
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-5
Post boil Volume	1000
Hops absorption losses (whirlpool, hop stand)	-5
Top off amount	5
Going into fermentor	1000
Total:	1307.4
Equipment Profile Used:	System Default

Notes

仕込み水に椎茸出汁を使い旨みを増強したセゾンスタイルのビールです。今回はさらに白麹を使用して糖化効率を上昇させよりドライな口当たりと、白麹特有のクエン酸の効果で心地よい酸味のあるファームハウスエールを目指します。椎茸出汁は旨味のみを残す目的で煮沸の段階で風味は揮発させ味わいで椎茸を感じることはない設計です。
高知は焼酎蔵もあり椎茸農家もあるため麹も椎茸も地場産のものを使用できる可能性もあります。

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Last Updated: 2024-01-20 04:17 UTC

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Shitake Koji saison