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021 - Saison Cury & Navet

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Source: BenD
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)

Created: Saturday March 10th 2018

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.5%

IBU (tinseth):

37.7

SRM (morey):

7.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	American - Pilsner2 kg Pilsner	37	1.8	30.8%
3 kg	American - Wheat3 kg Wheat	38	1.8	46.2%
0.50 kg	American - Caramel / Crystal 30L0.5 kg Caramel / Crystal 30L	34	30	7.7%
1 kg	Flaked Rye1 kg Flaked Rye	36	2.8	15.4%
6.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	YCH - German Hallertau50 g YCH - German Hallertau Hops	Pellet	4.1	Boil	60 min	27.67	50%
50 g	YCH - German Hallertau50 g YCH - German Hallertau Hops	Pellet	4.1	Boil	10 min	10.03	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	YCH - German Hallertau (Pellet)		37.7	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	--	64 °C	65 min
Starting Mash Thickness: 2.8 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Cury	Spice	Boil	10 min.
50 g	Poivre 3 couleurs	Spice	Boil	10 min.
10 g	Muscade	Spice	Boil	10 min.
125 g	Navet Déshidraté	Spice	Boil	10 min.
15 g	Sel	Spice	Boil	10 min.
2 g	Piment de Caienne	Spice	Boil	10 min.
10 g	Poivre Noir	Spice	Secondary	7 days

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	24 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

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

Notes

Eau du Mash
PH: 7.9 Ajusté 5ml Acid Lactic 88% @ PH: 6.2 (19L)

13 Mars 2018:
Mash @ 64'C - - - > 63'C
PH: ???
Je trouve le grain pesant... il coule au fond facilement (grossièrement cassé) Je m'attends à une efficacité moins élevé.

Mash out @ 75'C
PH: 5.9

OG: 1.060
20L final 4 restant dans kettle (un gros mess d'épices)

---------------------------------------------
18 Mars:
FG 1.010
Goût présent de navet, frais, levure, poivre, cury.
Potable... pas de gêne, j'ai apprécié l'échantillon. Le pire était la levure trop présente.

Last Updated and Sharing

316

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Brews

Public: Yup, Shared
Last Updated: 2019-06-23 15:44 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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