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Saison z kolendra i skórką pom...

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Batch size

  • 45 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 53.5 liter(s)
    Boil size
  • 4 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 20 min
65 C 60 min
72 C 10 min
78 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
8.1 SRM
Type Name Amount Yield EBC
Grain Mep©Lager 4.5 kg 45.5% 80 % 3
Grain Słód pszeniczny 4 kg 40.4% 82 % 5
Grain Strzegom Monachijski typ I 1 kg 10.1% 79 % 16
Grain Strzegom Karmel 300 0.4 kg 4% 70 % 299
Sum 9.9 kg

Hops

24 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 45 min 10 %

Yeasts

Name Type Form Amount Laboratory
Belgian Saison Bulldog Ale Dry 20 g Danstar

Extras

Type Name Amount Use for Time
Spice Skórka pomarańczy słodka 60 g Boil 15 min
Spice Kolendra 35 g Boil 15 min
Spice Pomarańcze 800 g Boil 15 min

Notes

  • Dodatki były dodane na ostatnie 15 minut gotowania oraz trzymane przez chłodzenie brzeczki. Finalnie wyszło 13,5 blg
    Sep 28, 2018, 10:58 AM

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