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DARK SOUR SAISON

0
  • 15
    Gravity BLG
  • 10
    IBU
  • 6.2 %
    ABV
  • 18.2
    SRM
  • All Grain
    Type
  • Saison
    Style
  • Mexo PRO
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 45 min
72 C 15 min
78 C 3 min

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Fermentables

15 BLG
6.2% ABV
18.2 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4 kg 62.5% 82 % 4
Grain Viking Munich Malt 0.5 kg 7.8% 78 % 18
Grain Viking Pale Ale malt 0.5 kg 7.8% 80 % 5
Grain Viking Wheat Malt 0.3 kg 4.7% 83 % 5
Grain Płatki owsiane 0.75 kg 11.7% 85 % 3
Grain Carafa III 0.25 kg 3.9% 70 % 1034
Grain Viking Red Ale malt 0.1 kg 1.6% 75 % 70
Sum 6.4 kg

Hops

10 IBU

Bitterness ratio 0.16 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast 3726 Farmhouse Ale Ale Liquid 150 ml Wyeast

Extras

Type Name Amount Use for Time
Fining Whirlfloc 1 g Boil 10 min

Notes

  • 3 g bakterii lallemand sour pitch na 48h (kettle sour)
    Na cicha 1.2 kg czarnej pozeczki i 1.5 kg wisni.
    Jul 28, 2019, 7:03 PM

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