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Multigrain Saison 'Księżyc Ż...

0
  • 15.4
    Gravity BLG
  • 32
    IBU
  • 6.5 %
    ABV
  • 4.9
    SRM
  • All Grain
    Type
  • Saison
    Style
  • Deyawu PRO
    Brewer
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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.9 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 20 min
77 C 5 min

  • Brewlog is empty

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Fermentables

15.4 BLG
6.5% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Heidelberg 3.5 kg 63.1% 80.5 % 3
Grain BESTMALZ - Best Wheat Malt 0.5 kg 9% 82 % 4
Grain BESTMALZ - Best Vienna 0.5 kg 9% 80.5 % 9
Grain Żytni 0.25 kg 4.5% 85 % 8
Grain Strzegom Karmel 30 0.25 kg 4.5% 75 % 30
Grain Oats, Flaked 0.25 kg 4.5% 60 % 2
Sugar Corn Sugar (Dextrose) 0.2 kg 3.6% 100 % 0
<> cukier
Grain Acid Malt 0.1 kg 1.8% 58.7 % 6
Sum 5.55 kg

Hops

32 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 75 min 10 %
Boil Sybilla 25 g 15 min 7 %
Boil Sybilla 25 g 5 min 7 %

Yeasts

Name Type Form Amount Laboratory
FM21 Odkrycie sezonu Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other Glukoza 200 g Boil 10 min
Spice Curacao 15 g Boil 15 min
Water Agent Siarczan wapnia 3 g Boil 60 min
Water Agent Chlorek wapnia 3 g Boil 60 min
Fining Whirlfloc 1 g Boil 5 min

Notes

  • Po 2,5ml kwasu do zacierania i wysładzania

    Drożdże:
    Lalbrew Belle Saison
    SAFALE BE-134
    Danstar Belle Saison
    Gozdawa Belgian Fruit & Spicy Ale Yeast (BFSAY)
    Safbrew T-58


    brzeczkę schłodzić do około 16-18°C i stopniowo podnosić temperaturę fermentacji o 1 C dobę. Aż do 23-24..
    Fermentacja 2-3 tygodnie
    3-4 g glukozy /butelka
    musi być solidnie nagazowany!!
    Feb 21, 2018, 3:04 AM

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