PL | EN
New England Saison v2
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12.9Gravity BLG
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35IBU
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5.2 %ABV
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3.6SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/be14087ecac7e0766576e73b1481018e.png)
Batch size
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19 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.1 liter(s)Boil size
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10 %Boil loss
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11.7Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 60 min |
78 C | 10 min |
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Brewlog is empty
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NEW ENGLAND SAISON V2
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 3.5 kg 70% | 81 % | 4 |
Grain | Pszeniczny | 1 kg 20% | 85 % | 4 |
Grain | Oats, Flaked | 0.5 kg 10% | 80 % | 2 |
Sum | 5 kg |
Hops
Bitterness ratio 0.67 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Warrior | 15 g | 60 min | 15.5 % |
Whirlpool | Citra | 25 g | 20 min | 12 % |
Dry Hop | Waimea | 50 g | 3 day(s) | 17 % |
Dry Hop | Sabro Cryo | 25 g | 3 day(s) | 25 % |
Dry Hop | Citra | 25 g | 3 day(s) | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lallemand - Farmhouse | Ale | Dry | 11 g | Lallemand |
Extras
Type | Name | Amount | Use for | Time |
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Water Agent | Lactic Acid | 5 g | Mash | 60 min |
Water Agent | CaCl2 | 5 g | Mash | 60 min |
Fining | Whirlfloc-T | 2.5 g | Boil | 10 min |