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[center]Belgium Saison[/center]
Recipe Overview
Brewer:
Style: Belgium Saison
Source Recipe Link:
ABV: 4.7% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.049
IBU's (Tinseth): 21.8
Bitterness to Gravity Ratio: 0.45
Colour: 13.9 EBC = 7.1 SRM
Kettle Efficiency (as in EIB and EAW): 84.5 %
Efficiency into Fermentor (EIF): 72.5 %
Note: This is a Multi-Step Mash - See 'Mash Steps' Below
Times and Temperatures
Mash: 20 mins at 55 C = 131 F
Boil: 90 min
Ferment: 2 days at 20 C = 68 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 36.01 L = 9.51 G
Volume into Boil (VIB): 33.27 L = 8.79 G @ 1.034
Volume of Ambient Wort (VAW): 22.17 L = 5.86 G @ 1.049
Volume into Fermentor (VIF): 19 L = 5.02 G @ 1.049
Volume into Packaging (VIP): 17.59 L = 4.65 G @ 1.012 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
80.4% Weyermann Pilsner (3.3 EBC = 1.7 SRM) 3489 grams = 7.69 pounds
8.2% Pale Wheat Malt (3.9 EBC = 2 SRM) 354 grams = 0.78 pounds
7% Weyermann Carahell (25 EBC = 12.7 SRM) 303 grams = 0.67 pounds
3.5% Weyermann Acidulated (5 EBC = 2.5 SRM) 152 grams = 0.33 pounds
0.7% Light Chocolate (500 EBC = 253.8 SRM) 30 grams = 0.07 pounds
0.2% Black Malt (1400 EBC = 710.7 SRM) 10 grams = 0.02 pounds
The Hop Bill (Based on Tinseth Formula)
17.1 IBU Perle Pellets (7.5%AA) 18.7 grams = 0.658 ounces at 80 mins
4.8 IBU Perle Pellets (6.5%AA) 12.8 grams = 0.453 ounces at 15 mins
Mash Steps
Mash Type: Multi-Step Mash - First Step: Protein Rest for 20 mins at 55 C = 131 F
Strike Water Needed (SWN): 36.72 L = 9.7 G 55.4 C = 131.8 F
for 20 mins at 64 C = 147.2 F
for 60 mins at 71 C = 159.8 F
for 10 mins at 75.6 C = 168.08 F
Miscellaneous Ingredients
#VALUE!
Chilling & Hop Management Methods
Fermentation & Conditioning
Fermentation: WLP566 Saison II for 2 days at 20 C = 68 F
Special Instructions/Notes on this Beer
Raise temperature to 24'c by 1'c a day.
Belgium Saison
Post #1 made 9 years ago
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Last edited by tim_n on 12 Jul 2016, 04:20, edited 1 time in total.
