Marinaio Bello (amber table saison) - Beer Recipe - Brewer's Friend

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Marinaio Bello (amber table saison)

203 calories 20.1 g 0.5 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (ending kettle)
Hop Utilization: 97%
Calories: 203 calories (Per 0.5L)
Carbs: 20.1 g (Per 0.5L)
Created: Monday November 13th 2023
1.044
1.010
4.5%
25.1
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Simpsons - Finest Pale Ale Golden Promise4 kg Finest Pale Ale Golden Promise 37 4.91 65%
1 kg Weyermann - Abbey Malt1 kg Abbey Malt 36.8 43.87 16.3%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 158.62 8.1%
0.65 kg Weyermann - Rye malt - roasted in kitchen oven (60 minutes at 175°C)0.65 kg Rye malt - roasted in kitchen oven (60 minutes at 175°C) 30 499.99 10.6%
6.15 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Vital25 g Vital Hops Pellet 10 Boil at 100 °C 60 min 20.54 33.3%
30 g Barth-Haas - Sladek30 g Sladek Hops Pellet 4 Boil at 100 °C 10 min 3.57 40%
20 g Barth-Haas - Sladek20 g Sladek Hops Pellet 4 Whirlpool at 95 °C 30 min 1.02 26.7%
75 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
240 g Rice hulls Fining Mash 0 min.
1.50 g Protafloc Fining Boil 15 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 271 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 50 °C -- 10 min
Steeping 62 °C 63 °C 40 min
Steeping 66 °C 67 °C 20 min
Steeping 70 °C 72 °C 10 min
Steeping 77 °C 77 °C 10 min
19 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 19.2
Mash volume with grains 22.9
Grain absorption losses -5.7
Remaining sparge water volume 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.1 L) 33
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 25.9 L) 33
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 32.9
Total: 39.6  
Equipment Profile Used: System Default
 
Notes

Gluten free.
Instead of chocolate rye malt used classic Weyerman rye malt baked 60 minutes s in fan-oven at 175°C.

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  • Last Updated: 2023-12-10 10:47 UTC