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Brett Saison

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Batch size

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

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
50 C 20 min
64 C 60 min
76 C 10 min

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Fermentables

12.6 BLG
4.6 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 1.5 kg 30% 80.5 % 6
Grain Pilzneński 1.5 kg 30% 81 % 4
Grain Rye, Flaked 1 kg 20% 78.3 % 4
Grain Strzegom Monachijski typ II 0.25 kg 5% 79 % 22
Grain Wheat, Flaked 0.25 kg 5% 77 % 4
Grain Płatki owsiane 0.25 kg 5% 60 % 3
Grain Rice, Flaked 0.25 kg 5% 70 % 2
Sum 5 kg

Hops

29 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 30 g 60 min 5 %
Aroma (end of boil) Hallertau Tradition 20 g 10 min 5 %
Aroma (end of boil) East Kent Goldings 25 g 10 min 5.7 %

Yeasts

Name Type Form Amount Laboratory
WLP645 - Brettanomyces clausenii Ale Liquid 35 ml White Labs

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