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Owocowy Saison II

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 27.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 24 liter(s)
    Mash size
  • 30.8 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
72 C 20 min

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Fermentables

16.4 BLG
6.9% ABV
5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 56.3% 81 % 4
Grain Pszeniczny 2 kg 28.2% 85 % 4
Grain Monachijski 0.6 kg 8.5% 80 % 16
Grain Weyermann - Acidulated Malt 0.25 kg 3.5% 80 % 6
Sugar cukier trzcinowy 0.25 kg 3.5% --- % ---
Sum 7.1 kg

Hops

25 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Aroma (end of boil) Kent Goldings 25 g 10 min 5.5 %
Whirlpool Kent Goldings 25 g 0 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
WLP565 - Belgian Saison I Yeast Ale Liquid 1000 ml White Labs

Extras

Type Name Amount Use for Time
Flavor wiśnie 2000 g Secondary 10 day(s)

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