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#3 Smoked grape saison

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Batch size

  • 9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 11.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10.5 liter(s)
    Mash size
  • 13.5 liter(s)
    Total mash volume

Steps

Temp Time
62 C 60 min
78 C 10 min

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Fermentables

15.9 BLG
6.7% ABV
6.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.55 kg 37.8% 80 % 5
Grain Grodziski pszeniczny wędzony dębem 1 kg 24.4% 80 % 3
Grain Strzegom Monachijski typ II 0.4 kg 9.8% 79 % 22
Grain Weyermann - Acidulated Malt 0.05 kg 1.2% 80 % 6
Sugar Glukoza 0.1 kg 2.4% 100 % 0
Adjunct winogrona jasne z marketu 1 kg 24.4% 15 % 5
rozgniotłem i dodałem do fermentora z drożdżami, gdy blg wyniosło 0-1*
Sum 4.1 kg

Hops

47 IBU

Bitterness ratio 0.72 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 60 min 10 %
Aroma (end of boil) Marynka 10 g 20 min 10 %
Aroma (end of boil) Saaz (Czech Republic) 15 g 2 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
BE-134 Ale Slant 100 ml Fermentis

Extras

Type Name Amount Use for Time
Fining Whirlfloc 0.8 g Boil 5 min
~1/4 tabletki

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