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Season OBU

152 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 45 liters (ending kettle volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dali
Calories: 152 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday April 29th 2017
12.3 °P
3.2 °P
4.8%
27.8
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.66 kg Flaked Wheat0.66 kg Flaked Wheat 34 2 6.1%
3.75 kg German - Bohemian Pilsner3.75 kg Bohemian Pilsner 38 1.9 34.8%
0.66 kg Flaked Oats0.66 kg Flaked Oats 33 2.2 6.1%
1.59 kg German - CaraRed1.59 kg CaraRed 34 20 14.7%
3.75 kg German - Vienna3.75 kg Vienna 37 4 34.8%
0.38 kg Orange0.38 kg Orange - (late boil kettle addition) 4.1 0 3.5%
10.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Hallertau Hersbrucker75 g Hallertau Hersbrucker Hops Pellet 4 Boil 90 min 18.22 32%
93.75 g Saaz93.75 g Saaz Hops Pellet 3.5 Boil 5 min 3.71 40%
65.63 g Hallertau Hersbrucker65.63 g Hallertau Hersbrucker Hops Pellet 4 Whirlpool at 98 °C 20 min 5.83 28%
234.38 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 415 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.9 L Infusion -- 66 °C 60 min
Temperature -- 75 °C 10 min
31.9 L Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.39 L. Suggest reducing initial water volume to 45.03 L and adding 8.99 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.2
Mash volume with grains 38.1
Grain absorption losses -10.4
Remaining sparge water volume 25.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54 L) 45
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 36 L) 45
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 44.7
Total: 56.3  
Equipment Profile Used: System Default
 
Notes

zakvasit na 21C a postupne behem 4 dnu zvysovat na 25C a drzet jeste tyden
zkusit 2 ruzne hefe, french seison, moc prokvasi a wit

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  • Last Updated: 2017-04-29 10:19 UTC