Behöver bygga upp med lite med Saison. Torrhumlad som vanligt. Testar ny jäst. Nu även allgrain och singlehop.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 33.4 | 5.45 | 1.053 | 1.011 | 5.42 |
| Actuals | 1.053 | 1.011 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Saison | 16 C | 1.048 - 1.065 | 1.002 - 1.012 | 20 - 35 | 5 - 14 | 0 - 0 | 5 - 7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| German - Pale Ale | 1.4 kg | 60.24 |
| Wheat Malt | 600 g | 25.82 |
| Munich Light | 140 g | 6.02 |
| Belgian Candi Sugar - Clear/Blond (0L) | 100 g | 4.3 |
| Melanoidin | 84 g | 3.61 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Sabro | 2 g | 60 min | Boil | Pellet | 15.9 |
| Sabro | 7 g | 20 min | Boil | Pellet | 15.9 |
| Sabro | 10 g | 5 min | Boil | Pellet | 15.9 |
| Sabro | 20 g | 7 days | Dry Hop | Pellet | 15.9 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 1 g | 60 min | Mash | Water Agent |
| Table Salt | 1 g | 60 min | Mash | Water Agent |
| Protafloc | 0.5 g | 15 min | Boil | Fining |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Coriander seed | 2 g | 5 min | Boil | Spice |
| Clarity Ferm | 5 g | 14 days | Primary | Fining |
| Vit Sirap | 45 g | 0 min | Bottling | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Style Saison Blend WLP568 (WLP568) | White Labs | 75% | 21.11°C - 26.67°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 58°C | 15 min | |
| 64°C | 45 min | |
| 70°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
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