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Session Saison

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
65 C 40 min
72 C 20 min
76 C 10 min

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Fermentables

12.4 BLG
5% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.6 kg 57.8% 82 % 4
Grain Pszeniczny 1.5 kg 33.3% 85 % 4
Grain Płatki owsiane 0.3 kg 6.7% 85 % 3
Grain Weyermann - Carapils 0.1 kg 2.2% 78 % 4
Sum 4.5 kg

Hops

31 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil ariana 30 g 35 min 8.9 %
Boil Lublin (Lubelski) 30 g 10 min 2.8 %
Aroma (end of boil) Lublin (Lubelski) 40 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wallonian farmhause Ale Ale Liquid 1000 ml yeast bay

Extras

Type Name Amount Use for Time
Spice zest cytrusowy 100 g Secondary 5 day(s)

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