Saisoma Brett (P&P ed)/Hop Buzz Saisoma - Beer Recipe - Brewer's Friend

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Saisoma Brett (P&P ed)/Hop Buzz Saisoma

184 calories 8.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 53 liters (fermentor volume)
Pre Boil Size: 61 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created: Friday March 9th 2018
1.062
1.000
8.3%
19.1
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9 kg German - Pale Ale9 kg Pale Ale 39 4.64 75.6%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 3.84 12.6%
0.50 kg Honey0.5 kg Honey - (late boil kettle addition) 42 3.84 4.2%
0.30 kg German - Vienna0.3 kg Vienna 37 9.18 2.5%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 4.37 2.5%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 7.58 2.5%
11.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g El Dorado30 g El Dorado Hops Pellet 13.4 Boil 60 min 19.13 23.1%
20 g Galaxy20 g Galaxy Hops Pellet 16.5 Aroma 0 min 15.4%
30 g Cascade30 g Cascade Hops Pellet 6.5 Aroma 0 min 23.1%
20 g Galaxy (1/2 batch)20 g Galaxy (1/2 batch) Hops Pellet 16.5 Dry Hop 5 days 15.4%
30 g Cascade (1/2 batch)30 g Cascade (1/2 batch) Hops Pellet 6.5 Dry Hop 5 days 23.1%
130 g / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Brett brux
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.05 L. Suggest reducing initial water volume to 45.08 L and adding 14.65 L sparge/top-off.  
Strike water volume at mash thickness of 2.9 L/kg 33.1
Mash volume with grains 40.6
Grain absorption losses -11.4
Remaining sparge water volume (equipment estimates 39 L) 40.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.7 L) 61
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 53
Going into fermentor 53
Total: 73.3  
Equipment Profile Used: System Default
 
Notes

26.03.18
3 kar 16, 16,5/17
10.05.18
25 liter satt på glassballong med brett b.
18,5l flasket. 8,2% 7 gram sukker Pr L. Gul/ hvit kork.
17.07.18 sg 1000
07.08.18. stukket om 25liter på 2 kg hvit fersken purè og 1,4 kg blåplomme. (+SG 1005) OG 1067.
28.08.18. fatet 19l. 11 små flasker og 1 stor. Rosa? kork?
FG: 1000. Abv 8,%9 (flasker 9,2%)

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  • Last Updated: 2018-08-29 10:08 UTC