Style: 16C. Saison
Description:
Saison
First step 51C 5mins
Mash temp 63C 90mins
| Target Volume [ltr (gal)]: 19.00 (5.02) |
Alcohol By Volume: 5.96% |
| Estimated Original Gravity[SG]: | 1.057 |
Estimated Final Gravity[SG]: | 1.013 |
| Estimated Attenuation: | 78.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 21.40 |
Colour [SRM(EBC)]: 7.67 (15.11) |
| Balance: 0.834 |
BU:GU ratio: 0.376 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
infusion |
67.00 (152.60) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Carafa Special Type 2 (Weyermann) |
1.000 |
0.42% |
25.00 (0.06) |
0.52% |
| Munich I Malt (Weyermann) |
1.004 |
6.36% |
313.27 (0.69) |
6.52% |
| Pilsner Pale Malt (Barrett Burston) |
1.049 |
86.52% |
4152.70 (9.16) |
86.44% |
| Wheat Malt (Barrett Burston) |
1.004 |
6.69% |
313.27 (0.69) |
6.52% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Northern Brewer |
9.80% |
21.00 |
98.15% |
18.79 (0.66) |
60.00 |
| Hallertau Mittlefrueh |
2.10% |
0.40 |
1.85% |
38.42 (1.36) |
1.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Belgian Saison - Wyeast 3724 |
low |
78.00% |
21.00 (69.80) |
35.00 (95.00) |
12% ABV |
