Saison Figo com Pimenta Rosa - Beer Recipe - Brewer's Friend

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Saison Figo com Pimenta Rosa

159 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Juliano Krause
Calories: 159 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Sunday June 9th 2019
1.053
1.005
6.3%
20.0
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 40%
1 kg American - Vienna1 kg Vienna 35 4 20%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 20%
1 kg Belgian - Biscuit1 kg Biscuit 35 23 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 20.03 66.7%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 0 min 33.3%
45 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 50 °C 10 min
Infusion -- 62 °C 60 min
Infusion -- 78 °C 15 min
8 L lavar os grãos Sparge -- 80 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.5
Mash volume with grains 10.8
Grain absorption losses -5
Remaining sparge water volume 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 24
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 17.1 L) 20
Estimated amount in fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

10g de pimenta rosa nos 15 minutos finais de fervura [moer a pimenta].
Colocar o figo nos 5 minutos finais da fervura.
1 pau de canela na maturação.

Inocular o fermento a 18ºC.

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  • Public: Yup, Shared
  • Last Updated: 2019-06-09 14:18 UTC