Bølgeskvulp India Saison - Beer Recipe - Brewer's Friend

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Bølgeskvulp India Saison

182 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Per-Åge
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday February 29th 2016
1.060
1.010
6.6%
37.8
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 2.77 84.1%
450 g German - Wheat Malt450 g Wheat Malt 37 3.84 8.4%
0.40 kg Soft Candi Sugar - Blond0.4 kg Soft Candi Sugar - Blond 38 11.85 7.5%
5.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 13.93 7.7%
10 g Stella10 g Stella Hops Pellet 12 Boil 60 min 15.19 7.7%
15 g Citra15 g Citra Hops Pellet 11 Boil 5 min 4.16 11.5%
15 g Stella15 g Stella Hops Pellet 12 Boil 5 min 4.54 11.5%
10 g Citra10 g Citra Hops Pellet 11 Aroma 0 min 7.7%
10 g Stella10 g Stella Hops Pellet 12 Aroma 0 min 7.7%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 5 days 23.1%
30 g Stella30 g Stella Hops Pellet 12 Dry Hop 5 days 23.1%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast nutrient Fining Boil 10 min.
0.50 each Whirlfloc Fining Boil 10 min.
10 each Brewers Clearex Fining Primary --
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.87 L mash Temperature -- 64 °C 65 min
mash out Temperature -- 78 °C 5 min
17.09 L sparge Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.1
Mash volume with grains 21.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.4 L) 15.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.9 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Start gjæring på rundt 20C, la den stige naturlig de neste dagene (skru av kjøling...) og stabiliser den på 23C når stormgjæringen er ferdig.

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  • Last Updated: 2016-07-04 05:28 UTC