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Aralin Aallot IV

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)

Created: Wednesday March 30th 2016

Original Gravity:

1.052

Final Gravity:

1.005

ABV (standard):

6.2%

IBU (tinseth):

28.0

SRM (morey):

8.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Finland - Pilsner Malt2 kg Pilsner Malt	37	2	38.5%
1 kg	Finland - Vienna Malt1 kg Vienna Malt	36	3	19.2%
1 kg	Torrified Wheat1 kg Torrified Wheat	36	2	19.2%
500 g	Finland - Munich Malt500 g Munich Malt	36	7	9.6%
300 g	Weyermann - CaraBelge300 g CaraBelge	33	13.6	5.8%
150 g	Belgian - Special B150 g Special B	34	115	2.9%
250 g	Cane Sugar250 g Cane Sugar	46	0	4.8%
5,200 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Tettnanger40 g Tettnanger Hops	Pellet	2.6	Boil	60 min	12.47	25.8%
35 g	Tettnanger35 g Tettnanger Hops	Pellet	2.6	Boil	20 min	6.61	22.6%
25 g	Saaz25 g Saaz Hops	Pellet	2.9	Boil	20 min	5.27	16.1%
25 g	Tettnanger25 g Tettnanger Hops	Pellet	2.6	Boil	5 min	1.55	16.1%
30 g	Saaz30 g Saaz Hops	Pellet	2.9	Boil	5 min	2.08	19.4%
155 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Tettnanger (Pellet) 100 g Tettnanger (Pellet) Hops	20.63	64.5%
55 g	Saaz (Pellet) 55 g Saaz (Pellet) Hops	7.35	35.5%
155 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	71 C strike temp	Infusion	--	67 °C	60 min
12 L	78 C water.	Sparge	--	77 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Coriander seeds	Spice	Boil	15 min.
0.50 tsp	Yeast nutrients	Other	Boil	15 min.
15 g	Juniper berries	Spice	Boil	15 min.
2 each	Chamomile teabags	Spice	Boil	10 min.
2 L	Soured wort	Flavor	Boil	15 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Low
Optimum Temp:	18 - 25 °C	Starter:	Yes
Fermentation Temp:	24 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 283 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: DME CO₂ Level: 2.3 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Add 3.5g of gypsum, 3.5g of magnesium chloride and 7.5g of citric acid to 15l mash water. http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=BXVXTPR
Mash Chemistry and Brewing Water Calculator

Notes

Prepare 2 litres of BIAB pilsner wort:

Infuse 0.5kg (not in the grain bill) of the pilsner malt in 1.5 litres of 75C water.
Stir and set in 68C oven for one hour.
Warm up 1.3 litres of water to 75C and use it for sparging.
Combine the worts in one kettle and boil for 10-20 minutes.
Fill up a 2 litre erlenmeyer with the wort as full as you can.
Let to cool down to 50C and throw in a generous handful of uncrushed grains.
Keep in 40-50C for three to five days.
Boil the soured wort and store in a fridge until brew day.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-05-10 16:45 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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