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Walońskie Żniwa - Session Sais...

0
  • 11.2
    Gravity BLG
  • 25
    IBU
  • 4.5 %
    ABV
  • 5.1
    SRM
  • All Grain
    Type
  • Saison
    Style
  • Fredward
    Brewer
Print

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
  • 10.2
    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
  • 15.8 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
77 C 5 min

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Fermentables

11.2 BLG
4.5% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 4 kg 88.9% 80 % 9
Grain Pszenica niesłodowana 0.5 kg 11.1% 75 % 3
Sum 4.5 kg

Hops

25 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 35 g 60 min 4.5 %
Boil Saaz (Czech Republic) 65 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM21 Odkrycie sezonu Ale Liquid 1500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Suszone Skórki Gorzkich Pomarańczy (Curacao) 20 g Boil 5 min

Notes

  • Fermentacja:
    Burzliwa (7-8 dni w 20-22 st. C)
    Cicha (7-8 dni w 20-22 st. C)

    Butelkowanie:
    Syrop cukrowy (110 g cukru w 400 ml wody) na refermentację.

    Dojrzewanie piwa:
    3 tygodnie w temperaturze 19-21 st. C.

    Na zdrowie!
    Feb 16, 2017, 6:44 PM

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