Bakke Brygg Saison GAMMEL 25 L - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bakke Brygg Saison GAMMEL 25 L

181 calories 12.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bakke Brygg
Rating:
3.00 (1 Review)

Calories: 181 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Saturday December 21st 2013
1.060
1.006
7.1%
25.6
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
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%
0.51 kg Farin, hvit0.51 kg Farin, hvit - (late boil kettle addition) 46 0 8%
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 17.84 44.4%
25 g Fuggles25 g Fuggles Hops Pellet 4.2 Boil 15 min 5.53 27.8%
25 g Fuggles25 g Fuggles Hops Pellet 4.2 Boil 5 min 2.22 27.8%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
0.60 tsp Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Jonsvatn 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
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) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 29
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Mesking på 66 grader i 60 min, utmesk på 77 grader i 5 min hvis du har mulighet.

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.

Last Updated and Sharing
 
9,274
Views
6
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-07 01:30 UTC