Saison sauge/romarin - Beer Recipe - Brewer's Friend

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Saison sauge/romarin

143 calories 8.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 38.47 liters
Post Boil Size: 33 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 91%
Calories: 143 calories (Per 330ml)
Carbs: 8.2 g (Per 330ml)
Created: Monday July 29th 2024
1.048
1.002
6.1%
14.7
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg German - Pilsner5.2 kg Pilsner 38 1.6 75.4%
1.20 kg Belgian - Wheat1.2 kg Wheat 38 1.8 17.4%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 7.2%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Barbe Rouge5 g Barbe Rouge Hops Pellet 8.5 Boil 60 min 3.53 10.6%
42 g Hallertau Mittelfruh42 g Hallertau Mittelfruh Hops Pellet 3.2 Boil 60 min 11.16 89.4%
47 g / $ 0.00
 
Yeast
The Yeast Bay - Pakruojis Lithuanian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Low
Optimum Temp:
24 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
marchal
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
32.5 L Strike 68 °C 67 °C 60 min
12 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 24.2
Mash volume with grains 28.7
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 19.6 L) 22.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.9 L) 38.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 30 L) 33
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 30
Total: 46.3  
Equipment Profile Used: System Default
 
Notes

Palier 55° - 20 min
Palier 67° 60 min
Ajout sauge et romarin 10 minutes ebu :

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  • Last Updated: 2024-08-03 13:11 UTC