Saison de montagne - Beer Recipe - Brewer's Friend

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Saison de montagne

167 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Arne Jørgensen
Calories: 167 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Wednesday September 14th 2016
1.055
1.009
6.1%
26.0
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 4.64 31.8%
2.70 kg German - Pilsner2.7 kg Pilsner 38 2.77 42.9%
890 g German - Munich Light890 g Munich Light 37 14.51 14.1%
350 g Finland - Crystal Malt 50350 g Crystal Malt 50 35 49.21 5.6%
350 g Flaked Oats350 g Flaked Oats 33 4.37 5.6%
6,290 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Challenger24 g Challenger Hops Pellet 6.5 Boil 60 min 16.38 31.6%
26 g East Kent Goldings26 g East Kent Goldings Hops Pellet 6.5 Boil 15 min 8.81 34.2%
26 g East Kent Goldings26 g East Kent Goldings Hops Pellet 6.5 Boil 1 min 0.77 34.2%
76 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.79 each whirefloc Fining Boil 15 min.
2.68 tsp Gjernæring Other Boil 10 min.
 
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
-- -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 22.3 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Start gjæring rundt 20 grader, og øk temperaturen etter 4 dager med to grader pr dag til du er på 26 grader.

Bruk tiden, og om du ser at gjæringen stopper kan du prøv å tilsette en aktivisert pakke med US-05 eller lignende

Kan også bruke WLP 565 som forslag til splitbatch.
Start gjæring rundt 20 grader, og øk temperaturen etter 4 dager med to grader pr dag til du er på 24 grader.

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  • Last Updated: 2017-06-26 13:38 UTC