starter levure champagne

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 1 liters (fermentor volume)
Pre Boil Size: 1 liters
Post Boil Size: 1 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 100% (brew house)
Source: olivier
Calories: 112 calories (Per )
Carbs: 5.3 g (Per )

Created: Tuesday January 8th 2019

Original Gravity:

1.038

Final Gravity:

1.000

ABV (standard):

5.0%

IBU (tinseth):

928.2

SRM (morey):

0.0

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
100 g	Cane Sugar100 g Cane Sugar		46	0	100%
100 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Charles Faram - Styrian Wolf10 g Styrian Wolf Hops	Pellet	12	Boil	60 min	338	14.3%
20 g	Charles Faram - Styrian Wolf20 g Styrian Wolf Hops	Pellet	12	Boil	15 min	335.44	28.6%
20 g	Charles Faram - Styrian Wolf20 g Styrian Wolf Hops	Pellet	12	Boil	5 min	134.77	28.6%
20 g	Charles Faram - Styrian Wolf20 g Styrian Wolf Hops	Pellet	12	Whirlpool	15 min	120.01	28.6%
70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
70 g	Charles Faram - Styrian Wolf (Pellet) 70 g Styrian Wolf (Pellet) Hops		928.22	100.1%
70 g / $ 0.00

Yeast

Fermentis - Safale-WB06

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 7 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.65 Volumes

Target Water Profile

nantes

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
38	4	27	56	29	67
add 9.6 ml acid lactic in mash => ph 5.42 add 9.9 ml acid lactic in sparge=> ph 5.8 Mise en bouteille le 16. Fg 7.4 brix, soit 1.013. Atténuation de 77%. 33 bouteilles, rendement pas terrible, 68%
Mash Chemistry and Brewing Water Calculator

Notes

ajustement eau:
gypse: 2 grs pour eau mash ; 1.1 gr pour eau de rincage
Acide lactique @8.8: 26 ml pour eau de mash, 10.9 pour eau de rincage
=> mash ph: 5.3
Profil de l'eau:ca: 83 ; mg: 5 ; na: 26 ; so4: 103 ; cl: 51
=> amber dry

View Count: 935
Brew Count: 0
Last Updated: 2023-11-02 10:14 UTC

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