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hoppy saison welcome back #85

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.4 liter(s)
    Mash size
  • 9.8 liter(s)
    Total mash volume

Steps

Temp Time
63 C 45 min
72 C 15 min
75 C 1 min

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Fermentables

12.4 BLG
5% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Castle Malting - Pilzneński 6-rzędowy 1.7 kg 69.4% 80 % 5
Grain Vienna Malt 0.3 kg 12.2% 78 % 8
Grain Briess - Wheat Malt, White 0.35 kg 14.3% 85 % 5
Grain Castlemalting - Cara Clair 0.1 kg 4.1% 78 % 4
Sum 2.45 kg

Hops

23 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 10 g 60 min 3.6 %
Boil Styrian Golding 17 g 30 min 3.6 %
Boil Styrian Golding 15 g 10 min 3.6 %
Dry Hop Citra 50 g 3 day(s) 12 %
Dry Hop Nelson Sauvin 30 g 3 day(s) 11 %
Dry Hop Waimea 20 g 3 day(s) 17 %

Yeasts

Name Type Form Amount Laboratory
WLP566 - Belgian Saison II Yeast Ale Culture 100 g White Labs

Extras

Type Name Amount Use for Time
Spice skórka gorzkiej pomaranczy 6 g Boil 5 min
Spice skórka słodkiej pomaranczy 6 g Boil 5 min
Fining whirflock 1 g Boil 5 min

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