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4.Saison Brett Grapefruit

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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
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 75 min
78 C 15 min

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Fermentables

13.3 BLG
5.5% ABV
6.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 4 kg 80% 81 % 5
Grain Płatki pszeniczne 0.5 kg 10% 85 % 3
Grain Caramunich® typ I 0.5 kg 10% 73 % 80
Sum 5 kg

Hops

15 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Kent Goldings 20 g 60 min 6.2 %
Aroma (end of boil) Saaz (USA) 20 g 5 min 3.4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - French Saison 3711 Ale Liquid 13 ml Wyeast Labs
Wyeast - Brettanomyces lambicus Ale Liquid 13 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor skórka z Grapefruita 53 g Boil 30 min

Notes

  • Plan jest następujący.
    Przefermentowac drożdzami Saison i po burzliwej (zbieramy gęstwę) i na cichą dodajemy bretty na kika tygodni.
    Mar 3, 2019, 1:35 PM

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