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Hoppy Saison

0
  • 14.5
    Gravity BLG
  • 30
    IBU
  • 6 %
    ABV
  • 5.2
    SRM
  • All Grain
    Type
  • Saison
    Style
  • Tomek88
    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
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 92 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.2 liter(s)
    Mash size
  • 17.6 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
76 C 1 min

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Fermentables

14.5 BLG
6% ABV
5.2 SRM
Type Name Amount Yield EBC
Grain castle pilsen 2.5 kg 54.3% 81 % 3.5
Grain Pszeniczny 0.7 kg 15.2% 85 % 4
Grain Weyermann - Vienna Malt 1 kg 21.7% 81 % 8
Grain Caramunich® typ I 0.2 kg 4.3% 73 % 90
Sugar Sugar, Table (Sucrose) 0.2 kg 4.3% 100 % 2
Sum 4.6 kg

Hops

30 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Vic Secret 10 g 60 min 18.5 %
Boil Hallertau Blanc 10 g 10 min 9.3 %
Boil Vic Secret 8 g 10 min 18.5 %
Aroma (end of boil) Vic Secret 20 g 1 min 18.5 %
Aroma (end of boil) Hallertau Blanc 20 g 1 min 9.3 %
Dry Hop Vic Secret 13 g --- 18.5 %
Dry Hop Hallertau Blanc 15 g --- 9.3 %

Yeasts

Name Type Form Amount Laboratory
WLP568 - Belgian Style Saison Ale Yeast Blend Ale Liquid 1000 ml White Labs

Notes

  • WARZENIE: 26.09.2022 r.
    WODA: 75% woda z carefoura, 25% woda z filtra
    https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=0X6LQXS

    DODATKI:
    Zacier: 2,4 gipsu + 1,2 g sól epsom
    Woda do wysładzania: 3,6 gips + 1,8g sól epsom

    ZACIERANIE: 62-64 stopnie - 60 min
    Dodatek 200g glukozy na 5 min przed końcem gotowania.

    Brzeczka przednia: ??
    Brzeczka nastawna: 14,5 BLG // 19,5 litra (zamiast 21)

    FERMENTACJA:
    DROŻDŻE: litrowy starter WLP568 - Belgian Style Saison Ale Yeast Blend ( w całości dodany razem z brzeczką)
    Dodanie drożdży: 27.09.2022 - ok 10:00
    Start fermentacji: po ok 8-10 godzinach
    Temperatura:
    27.09. - 18/19 C
    28.09. - 18/19 C
    29.09. - 19/20 C
    30.09. - 20/21 C
    01.10. - 21/22 C
    02.10. - 22/23
    03.10. - 22/23
    04.10. - 23/24 -> 3.3 BLG
    05.10. -
    ...
    08.10. - 23/24 -> 2.3 BLG
    09.10. - na cichą, chmielnie na zimno
    ...
    11.10. - BUTELKOWANIE - 2,2 BLG - 137g cukru na 19 litrów piwa
    Sep 25, 2022, 8:39 PM

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