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  3. Saison #3

Saison #3

0
  • 11
    Gravity BLG
  • 35
    IBU
  • 4.4 %
    ABV
  • 12.2
    SRM
  • All Grain
    Type
  • Saison
    Style
  • Mariusss
    Brewer
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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 15.1 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 90 min
75 C 10 min

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Fermentables

11 BLG
4.4% ABV
12.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 2.2 kg 83% 80 % 15
Grain Viking Wheat Malt 0.3 kg 11.3% 84 % 15
Grain CHÂTEAU CRYSTAL® 0.1 kg 3.8% 78 % 399
Grain CHÂTEAU CARA GOLD® 0.05 kg 1.9% 78 % 319
Sum 2.65 kg

Hops

35 IBU

Bitterness ratio 0.8 Very bitter

Use for Name Amount Time Alpha acid
Boil Zula 25 g 30 min 7 %
Boil Zula 15 g 15 min 7 %
Boil Hallertauer Tradition 15 g 0 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
ABBAYE BELGIAN ALE YEAST Ale Dry 11 g LALLEMAND

Extras

Type Name Amount Use for Time
Water Agent Siarczan Magnezu (MgSO4) 4.21 g Mash 60 min
Water Agent Phosphoric Acid 85% 3 g Mash 60 min
Water Agent Chlorek Wapnia 2.19 g Mash 60 min
Water Agent Gips (Calcium Sulfate) 1.25 g Mash 60 min
Water Agent Sól 1.11 g Mash 60 min
Spice Orange Peel, Sweet 0.1 g Boil 5 min

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