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New England Saison v2

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    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

12.9 BLG
5.2% ABV
3.6 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

35 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Warrior 15 g 60 min 15.5 %
Whirlpool Citra 25 g 20 min 12 %
Dry Hop Waimea 50 g 3 day(s) 17 %
Dry Hop Sabro Cryo 25 g 3 day(s) 25 %
Dry Hop Citra 25 g 3 day(s) 12 %

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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