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Imperial Saison

0
  • 23.8
    Gravity BLG
  • 27
    IBU
  • 10.9 %
    ABV
  • 9.3
    SRM
  • All Grain
    Type
  • Saison
    Style
  • rozibest
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 20.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 31.9 liter(s)
    Total mash volume

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Fermentables

23.8 BLG
10.9% ABV
9.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 6 kg 62.5% 80 % 4
Grain Strzegom Monachijski typ II 1 kg 10.4% 79 % 22
Grain Strzegom Wiedeński 0.7 kg 7.3% 79 % 10
Grain Pszeniczny 1 kg 10.4% 85 % 4
Grain Biscuit Malt 0.4 kg 4.2% 79 % 45
Sugar Brown Sugar, Dark, Muscovado 0.2 kg 2.1% 100 % 99
Sugar Candi Sugar, Clear 0.3 kg 3.1% 78.3 % 2
Sum 9.6 kg

Hops

27 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 50 g 60 min 6.3 %
Boil Sybilla 30 g 15 min 4.6 %
Boil Sybilla 20 g 5 min 4.6 %

Yeasts

Name Type Form Amount Laboratory
Prace sezonowe Wheat Liquid 22 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Skórki suszone pomarańczy 15 g Secondary 3 day(s)
Skórka z 2 pomarańczy i macerowana w Bacardi Spiced
Flavor Kostki z beczki po Porto 50 g Secondary 14 day(s)
Macerowane w rumie Bacardi Spiced.
Fining mech irlandzki 5 g Boil 12 min
Flavor Płatki high vanilla 30 g Secondary 14 day(s)
Macerowane w rumie Bacardi Spiced.

Notes

  • Cukier brązowy Muscovado rozpuszczony w małej ilości wody i dodany w drugim dniu fermentacji. Cukier kandyzowany biały analogicznie w trzecim dniu.
    Skórki pomarańczy macerowane w rumie Bacardi Spiced.
    Jul 15, 2022, 1:48 PM

Discussion