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Sour Saison

0
  • 13.6
    Gravity BLG
  • 12
    IBU
  • 5.6 %
    ABV
  • 7.7
    SRM
  • All Grain
    Type
  • Saison
    Style
  • Mr KaT
    Brewer
Print

Batch size

  • 11.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 11 liter(s)
    Mash size
  • 14.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

13.6 BLG
5.6% ABV
7.7 SRM
Type Name Amount Yield EBC
Grain Bestmalz - Pilzneński 1 kg 31.7% 80.5 % 4
Grain Bestmalz - Pale Ale 0.65 kg 20.6% 80.5 % 6
Grain Bestmalz - Pszeniczny 0.5 kg 15.9% 82 % 4.5
Grain Strzegom - Monachijski typ II 0.45 kg 14.3% 79 % 22
Grain Castlemalting - Aroma 0.2 kg 6.3% 78 % 100
Grain Castlemalting - Cara Clair 0.15 kg 4.8% 78 % 4
Grain Bestmalz - Acid Malt 0.2 kg 6.3% 58.7 % 4.5
Sum 3.15 kg

Hops

12 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Cascade 10 g 20 min 7.1 %
Boil Mosaic 10 g 5 min 12 %
Aroma (end of boil) Citra 10 g 0 min 13.7 %
Aroma (end of boil) Galaxy 10 g 0 min 14.5 %

Yeasts

Name Type Form Amount Laboratory
FM21 Odkrycie sezonu Ale Liquid 150 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other L. plantarum 0 g Boil 0 min
Flavor Zest z pomarańczy 25 g Boil 10 min
Flavor Zest z cytryny 25 g Boil 10 min

Notes

  • Piwo zakwaszane metodą kettle sour przy użyciu probiotyku Sanprobi IBS (12 kapsułek) przez 48h
    Sep 5, 2018, 4:40 PM

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