Årstid - Beer Recipe - Brewer's Friend

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Årstid

181 calories 13.4 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: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bakke Brygg
Calories: 181 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday September 25th 2017
1.060
1.007
6.9%
24.5
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.51 kg Cane Sugar0.51 kg Cane Sugar 46 0 8%
4.80 kg Castle Malting Pilsen 2RP/2RS4.8 kg Castle Malting Pilsen 2RP/2RS 37 1.8 75%
0.64 kg Castle Malting Wheat Blanc0.64 kg Castle Malting Wheat Blanc 37 2.25 10%
0.32 kg Weyermann Munich II0.32 kg Weyermann Munich II 36 9 5%
0.13 kg Castle Malting Cara Gold0.13 kg Castle Malting Cara Gold 34 45.6 2%
6.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.2 Boil 60 min 17.05 44.4%
25 g Fuggles25 g Fuggles Hops Pellet 4.2 Boil 15 min 5.29 27.8%
25 g Fuggles25 g Fuggles Hops Pellet 4.2 Boil 5 min 2.12 27.8%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.60 tsp Gjærnæring Other Boil 15 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.5
Mash volume with grains 25.4
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 19 L) 15
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 34 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Pitch gjær ved 17 grader.

Gjæring på 18 grader i 2-3 dager, la så stige fritt (makstil 26 grader), hold i 4-5 dager. La synke gradvis til 20 grader igjen før tapping. Totalt ca 14 dager.

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  • Last Updated: 2018-11-15 16:17 UTC