Brew Log History
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
15 g |
East Kent Goldings15 g East Kent Goldings Hops |
|
Pellet |
5.7 |
Boil at 88 °C
|
10 min |
0.36 |
53.6% |
|
13 g |
Pacific Gem13 g Pacific Gem Hops |
|
Pellet |
15.4 |
Boil
|
60 min |
23.02 |
46.4% |
|
28 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
64 °C |
45 min |
|
|
Mash out |
Temperature |
-- |
67 °C |
20 min |
|
|
|
Temperature |
-- |
75 °C |
10 min |
Starting Mash Thickness:
4 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirfloc Tablet
|
|
Fining |
Boil |
15 min. |
|
1 each |
Yeast Nutrient
|
|
Other |
Boil |
15 min. |
|
4 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
|
3 g |
Calcium Chloride
|
|
Water Agt |
Mash |
0 min. |
|
6 g |
Epsom Salt
|
|
Water Agt |
Primary |
0 min. |
|
8 ml |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
Light colored and hoppy
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
75 |
5 |
10 |
50 |
150 |
60 |
14.3 L Mash
16.90L Sparge
Starting with Stavanger water profile
4.49ml Lactic Acid (80%) added to mash.
1.56 Lactic Acid (80%) added to sparge. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
A low ABV Saison/Farmhouse Ale. Looking for big yeast flavours balanced by large hop flavours but with a session level for drinking. The hops are out of style for a traditional Saison.
Use both WY3711 and Wyeast 3726 at the start.
Looking to reuse the yeast multiple times to attenuate well (French Saison) and to capture some of the diverse flavours from the other yeasts.
WLP565, WY3724, WY3711 & WY3726 are all interesting here. Blending yeast will leave some strains dominant but that is ok whatever takes off in our fermenter is what we are after.
Start fermentation at cooler then ramp the temperature up.
Start at around 18C. The amount of time spent at this temperature depends on how long the lag phase is and when the yeast starts developing.
26.5 is a good goal for main fermentation. Slowly raise to this by 3rd day.
High side is even up to 28C-35C! to stimulate ester development. Experimentation is needed to try different fermentation temperatures to balance.
Add dry hop additions after fermentation has finished.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-02-05 08:49 UTC
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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 $ |
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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