25B.Saison(히비스커스) - Beer Recipe - Brewer's Friend

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25B.Saison(히비스커스)

178 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 210 liters (fermentor volume)
Pre Boil Size: 260 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Saturday June 4th 2016
1.059
1.008
6.6%
26.7
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 kg German - Pilsner36 kg Pilsner 38 1.6 75.8%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 6.3%
3 kg German - Munich Light3 kg Munich Light 37 6 6.3%
1 kg German - CaraMunich III1 kg CaraMunich III 34 57 2.1%
4.50 kg Cane Sugar4.5 kg Cane Sugar 46 0 9.5%
47.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
280 g Hallertau Blanc280 g Hallertau Blanc Hops Pellet 7.7 Boil 60 min 26.69 100%
280 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 tsp Irish Moss Fining Boil 15 min.
560 g Hibiscus Herb Secondary 4 days
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
150 L Fly Sparge -- 64 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 219.95 L. Suggest reducing initial water volume to 45.4 L and adding 174.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 185.33 L. Suggest reducing strike water volume to 17.02 L and adding 139.93 L sparge/top-off. 157
Strike water volume at mash thickness of 3.7 L/kg 157
Mash volume with grains 185.3
Grain absorption losses -43
Remaining sparge water volume (equipment estimates 104.1 L) 144.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.8
Pre boil volume (equipment estimates 220 L) 260
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil Volume 210
Going into fermentor 210
Total: 301.1  
Equipment Profile Used: System Default
 
Notes

발효온도는 20도로 시작해서 27도 까지 끌어올린다

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  • Last Updated: 2017-07-28 05:11 UTC