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놀아보세종

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.109 (recipe based estimate)
Post Boil Gravity: 1.219 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BOOsanJOOdanG
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)

Created: Sunday January 19th 2020

Hoppy Saison 2020

by KimJohnsen

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 31

Original Gravity:

1.052

Final Gravity:

1.010

ABV (standard):

5.6%

IBU (tinseth):

30.6

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Belgian - Pilsner4 kg Pilsner	37	1.6	69.6%
1.50 kg	Belgian - Wheat1.5 kg Wheat	38	1.8	26.1%
0.25 kg	Weyermann - Carahell0.25 kg Carahell	34	10	4.3%
5.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Magnum28 g Magnum Hops	Pellet	15	Boil	90 min	27.85	33.3%
28 g	Saaz28 g Saaz Hops	Leaf/Whole	3.5	Boil	15 min	2.74	33.3%
28 g	Saaz28 g Saaz Hops	Leaf/Whole	3.5	Boil	0 min		33.3%
84 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Magnum (Pellet) 28 g Magnum (Pellet) Hops	27.85	33.3%
56 g	Saaz (Leaf/Whole) 56 g Saaz (Leaf/Whole) Hops	2.74	66.6%
84 g / $ 0.00

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 108 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Water Profile: NYC water treated with Campden tablet, 3 g CaCl, and 2 g MgSO4 Dough in at 102° F (39° C) and hold for 15 minutes. Mash at 148° F (64° C) for 60 minutes then 154° F (68° C) for 30 minutes. Mash out at 175° F (79° C) for 15 minutes. Whirlpool 1 oz. (28 g) of Styrian Goldings and 0.5 oz (14 g) Czech Saaz for 10 minutes at 185° F (85° C). Pitch yeast at 70° F (21° C) and raise to 77° F (25° C) over 4 days, then hold at 77° F for another week. Prime with cane sugar to 3 volumes of CO2. Primary Fermentation: 4 days starting at 70° F (21° C) Secondary Fermentation: 7 days at 77° F (25° C)
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

257

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Brews

Public: Yup, Shared
Last Updated: 2020-01-19 01:53 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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