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Saison 1

0
  • 14
    Gravity BLG
  • 24
    IBU
  • 5.8 %
    ABV
  • 9.3
    SRM
  • All Grain
    Type
  • Saison
    Style
  • oxy96
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
72 C 20 min

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Fermentables

14 BLG
5.8% ABV
9.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.3 kg 40.4% 80 % 4
Grain Strzegom Wiedeński 1.5 kg 26.3% 79 % 10
Grain Strzegom Monachijski typ I 1 kg 17.5% 79 % 16
Grain Strzegom Pszeniczny 0.5 kg 8.8% 81 % 6
Grain Caraamber 0.2 kg 3.5% 75 % 59
Grain Caraaroma 0.1 kg 1.8% 78 % 400
Grain Carahell 0.1 kg 1.8% 77 % 26
Sum 5.7 kg

Hops

24 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Target 10 g 50 min 10.5 %
Boil Zeus 10 g 30 min 14.4 %
Boil Bramling 8 g 30 min 4 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safbrew BE-256 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Other Skórka pomaranczy curacao 20 g Secondary 3 day(s)

Notes

  • Skórka dodana jako ostudzony wywar. Zagotowujemy skórkę przez 5 minut w 0,5 l wody. Skórkę dodajemy na zimno gdyż zbieramy gęstwe na 2 kolejne piwa belgijskie: dubbel oraz RIS.
    Nov 15, 2017, 8:51 AM

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