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gris

138 calories 14.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 30 min
Batch Size: 14.5 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 35% (brew house)
Source: breeuwers
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Friday March 15th 2019
1.045
1.011
4.5%
26.1
7.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.77 kg Dry Malt Extract - Light0.77 kg Dry Malt Extract - Light 42 4 17.2%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 11.2%
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 22.4%
0.40 kg German - Smoked Malt0.4 kg Smoked Malt 37 3 8.9%
1 kg Belgian - Pale Ale1 kg Pale Ale 38 3.4 22.4%
0.30 kg German - Abbey Malt0.3 kg Abbey Malt 33 17 6.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 11.2%
4.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Goldings35 g Goldings Hops Leaf/Whole 4.5 Boil 20 min 17.13 42.7%
20 g Citra20 g Citra Hops Leaf/Whole 11 Boil 5 min 7.88 24.4%
10 g YCH - Simcoe DBL (2.2 AA)10 g YCH - Simcoe DBL (2.2 AA) Hops Debittered Leaf 2.2 Boil 5 min 0.79 12.2%
17 g YCH - Simcoe DBL (2.2 AA)17 g YCH - Simcoe DBL (2.2 AA) Hops Debittered Leaf 2.2 Boil 1 min 0.29 20.7%
82 g / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
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:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 8 60 64 26 183
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 21 L) 21.2
Mash volume with grains (equipment estimates 21 L) 23.6
Grain absorption losses (steeping) -3.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 17.8 L) 18
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 14.5
Going into fermentor 14.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 21.2  
Equipment Profile Used: System Default
 
Notes

een van de 0,5 kg flaked oats is flaked spelt.

na maisen 2L toegevoegd

en 1L ijs toegevoegd bij koelen

OG 1048

batch 14,5Liter, dus 1,5l te weinig . ondanks de 3 extra liters die we erbij hebben gedaan.

heb de batch size aangepast van 16liter naar 14,5. og valt nog steeds 3 punten hoger uit

----
water profiel

Amsterdam, Netherlands (2018 Q1 average)
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH
43 8 60 64 26 183 (HCO3) 8.1

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  • Last Updated: 2019-03-18 21:07 UTC