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Saison IV

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 45 min
72 C 20 min
78 C 5 min

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Fermentables

16.1 BLG
6.8% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 5.5 kg 80.9% 82 % 4
Grain Viking Wheat Malt 0.8 kg 11.8% 83 % 5
Grain Płatki pszeniczne 0.5 kg 7.4% 60 % 3
Sum 6.8 kg

Hops

25 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Pałacowy 30 g 60 min 8.5 %
Aroma (end of boil) Hallertau Tradition 35 g 0 min 5.2 %

Yeasts

Name Type Form Amount Laboratory
WLP566 - Belgian Saison II Yeast Ale Slant 300 ml White Labs

Extras

Type Name Amount Use for Time
Spice Curaçao - suszone skórki gorzkiej pomarańczy 20 g Boil 5 min

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