saison #2 [Draft]
Style: 16C. Saison
Description:
| Target Volume [ltr (gal)]: 37.85 (10.00) | Alcohol By Volume: 5.93% |
| Estimated Original Gravity[SG]: | 1.054 | Estimated Final Gravity[SG]: | 1.010 |
| Estimated Attenuation: | 81.50% | Estimated Mash Efficiency: | 80.00% |
| Bitterness [IBU]: 16.36 | Colour [SRM(EBC)]: 5.80 (11.42) |
| Balance: 0.727 | BU:GU ratio: 0.301 |
Fermentables
| Type | Gravity [SG] | Gravity(%) | Weight [gms (lbs)] | Weight(%) |
|---|---|---|---|---|
| Melanoidian Malt (Weyermann) | 1.003 | 4.97% | 453.59 (1.00) | 5.26% |
| Pale Malt (2 Row) US | 1.032 | 58.59% | 4989.52 (11.00) | 57.89% |
| Rye Malt (Weyermann) | 1.003 | 5.38% | 453.59 (1.00) | 5.26% |
| Wheat, Flaked | 1.017 | 31.07% | 2721.56 (6.00) | 31.58% |
Hops
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | IBU(%) | Weight [gms (oz)] | Time(minutes) |
|---|---|---|---|---|---|
| Challenger | 7.50% | 12.43 | 75.98% | 28.28 (1.00) | 60.00 |
| Czech Saaz | 3.75% | 2.39 | 14.60% | 14.14 (0.50) | 30.00 |
| Czech Saaz | 3.75% | 1.54 | 9.43% | 14.14 (0.50) | 15.00 |
Yeast
| Type | Flocculation | Attenuation | Min Temp[C (F)] | Max Temp[C (F)] | Alcohol Tolerance |
|---|---|---|---|---|---|
| Belgian Saison II - WLP566 | Medium | 81.50% | 20.00 (68.00) | 25.56 (78.00) | Medium |
| Belgian Style Saison Ale Yeast - WLP568 | Medium | 75.00% | 21.11 (70.00) | 26.67 (80.00) | Medium |
Brewlog |
| Date Brewed | Brewer | ABV | Balance | Rating | Actions |
|---|---|---|---|---|---|
| September 24, 2011 | epi | 3.74% | 0.42 | n/a |