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saison

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.1 liter(s)
    Mash size
  • 28.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
76 C 10 min

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Fermentables

12.9 BLG
5.2% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 63.5% 80 % 5
Grain Pszeniczny 1 kg 15.9% 85 % 4
Grain Viking malt golden ale 1 kg 15.9% 80 % 13
Grain Abbey Castle 0.3 kg 4.8% 80 % 45
Sum 6.3 kg

Hops

25 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Aroma (end of boil) Oktawia 30 g 5 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
FM 21 Ale Liquid 25 ml Fermentum mobile

Extras

Type Name Amount Use for Time
Flavor Pomarańcza skórka 20 g Boil 5 min
Flavor Ananas 1200 g Secondary 5 day(s)
Flavor Jakieś cuś .... 1000 g Secondary 5 day(s)

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