Våningshuset

196 calories 14.1 g
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 70 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 53.7 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Shølbryggeriet
Calories: 196 calories (Per )
Carbs: 14.1 g (Per )
Created Wednesday September 2nd 2015
1.065
1.007
7.8%
46.4
10.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10.72 kg Bestmalz - Pale Ale Malt10.72 kg Pale Ale Malt 39 4.91 76.6%
2.70 kg Bestmalz - Pilsen Malt2.7 kg Pilsen Malt 38 3.31 19.3%
580 g Bestmalz - Wheat Malt580 g Wheat Malt 37 4.91 4.1%
14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 13.2 Boil 70 min 9.18 2.5%
10 g Simcoe10 g Simcoe Hops Pellet 13.6 Boil 55 min 7.46 2.1%
250 g Ahtanum250 g Ahtanum Hops Pellet 4.8 Boil 5 min 13.42 53%
150 g Ahtanum150 g Ahtanum Hops Pellet 4.8 Whirlpool at 95 °C 10 min 16.37 31.8%
50 g Simcoe50 g Simcoe Hops Pellet 13.6 Dry Hop 7 days 10.6%
472 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
56 L Temperature 63 °C 70 min
Temperature 68 °C 25 min
Temperature 73 °C 15 min
Temperature 78 °C 1 min
4.45 L Sparge 78 °C --
4.45 L Sparge 78 °C --
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
6 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
14 g Gypsum Water Agt Mash 1 hr.
9.94 ml Lactic acid Water Agt Mash 1 hr.
10 g Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
2 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 525 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Mangrove Jacks Carbonation Drops       Amount: 1 per 0.5l bottle       CO2 Level: 2,35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

2 vials of yeast in 2.5 ltr starter.

Cool slowly to 80C, hopstand/whirlpool for 10 minutes, then cool quickly to 18C.

Fermentation: start at 20C, after 4 days increase gradually up to 30C at 2 weeks.

View Count: 1672
Brew Count: 0
Last Updated: 2019-02-12 19:12 UTC

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