Recipe: Saison
Style: 16C. SaisonDescription:
Saison
First step 51C 5mins
Mash temp 63C 90mins
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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
Color [SRM(EBC)]: 7.67 (15.11)
BU:GU ratio: 0.376
Balance: 0.834
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
25.00 (0.06) Carafa Special Type 2 (Weyermann) 1.000 0.52%
313.27 (0.69) Munich I Malt (Weyermann) 1.004 6.52%
4152.70 (9.16) Pilsner Pale Malt (Barrett Burston) 1.049 86.44%
313.27 (0.69) Wheat Malt (Barrett Burston) 1.004 6.52%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
18.79 (0.66) Northern Brewer 9.80% 21.00 98.15% 60.00
38.42 (1.36) Hallertau Mittlefrueh 2.10% 0.40 1.85% 1.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Belgian Saison - Wyeast 3724 78.00% 21.00 (69.80) 35.00 (95.00)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 67.00 (152.60) 60
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