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In saison

166 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.1573 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Wednesday March 13th 2024
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Saison: Double batch with rye

by VT_jlee

OG: 1.051 FG: 1.006 ABV: 6.0% IBU: 35

1.055
1.008
6.2%
32.1
3.5
5.3
0.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.84 kg Thomas Fawcett - Maris Otter Low Colour Malt1.84159 kg Maris Otter Low Colour Malt 36.8 1.8 70%
0.28 kg Weyermann - Pale Rye0.281499 kg Pale Rye 37 3.2 10.7%
0.29 kg Weyermann - Pale Wheat0.291206 kg Pale Wheat 36 2 10.7%
0.10 kg Weyermann - Carapils0.0984295 kg Carapils 34.5 2.1 3.5%
0.11 kg Belgian Candi Sugar - Clear/Blond (0L)0.106413 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 5.1%
2.62 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Barth-Haas - Enigma20 g Enigma Hops Pellet 19.4 Boil 10 min 32.09 23.5%
26 g Nelson Sauvin26 g Nelson Sauvin Hops Pellet 11.03 Boil 0 min 30.6%
39 g Nelson Sauvin39 g Nelson Sauvin Hops Pellet 11.03 Hop Stand at 68 °C 60 min 45.9%
85 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Coriander Seed 0.03 € / g
0.14 € 		Herb Boil 5 min.
4.50 g Sweet Orange Peel 0.03 € / g
0.14 € 		Flavor Boil 5 min.
1.80 g Epsom Salt Water Agt Mash 1 hr.
4.34 ml Lactic acid Water Agt Mash 1 hr.
1.13 ml Lactic acid Water Agt Sparge 1 hr.
0.27 €
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
7.70 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 107.4 g       Temp: 20 °C       CO2 Level: 3.1 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 7 27 64 69 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.3 L Infusion 68 °C 66 °C 60 min
6 L Sparge 75 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.3 L) 18.6
Mash volume with grains (equipment estimates 22.9 L) 20.2
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 15.2
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Volume into fermentor 12
Total: 18.6  
Equipment Profile Used: System Default
 
Notes

Ferment at 21C and let free rise to 27C

Last Updated and Sharing
 
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  • Last Updated: 2024-03-13 19:04 UTC