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New England Saison v2

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 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
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
78 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
3.5 SRM
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

26 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 15 g 60 min 11 %
Whirlpool Nelson Sauvin 25 g 20 min 11 %
Dry Hop Nelson Sauvin 100 g 3 day(s) 11 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - Farmhouse Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
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

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