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Tava v2

137 calories 8.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 8.6 g (Per 330ml)
Created: Saturday June 20th 2020
1.046
1.003
5.6%
35.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg American - Pilsner2.4 kg Pilsner 37 1.8 53.9%
0.80 kg American - Red Wheat0.8 kg Red Wheat 38 2.5 18%
0.80 kg American - Rye0.8 kg Rye 38 3.5 18%
0.45 kg Rice Hulls0.45 kg Rice Hulls 0 0 10.1%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4.4 Boil 60 min 16.36 17.2%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.4 Boil 10 min 4.75 13.8%
20 g Cascade20 g Cascade Hops Pellet 6.3 Boil 10 min 6.8 13.8%
20 g Perle20 g Perle Hops Pellet 5.3 Boil 10 min 5.72 13.8%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.4 Boil 1 min 0.56 13.8%
20 g Cascade20 g Cascade Hops Pellet 6.3 Boil 1 min 0.81 13.8%
20 g Perle20 g Perle Hops Pellet 5.3 Boil 1 min 0.68 13.8%
145 g / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
91%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 L Infusion 64 °C 64 °C 60 min
16.4 L Strike 85 °C 85 °C 90 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 14
Mash volume with grains 16.9
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 16.8 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.4 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 19
Going into fermentor 19
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

Pre-boil SG=1.039 @6.5 gal marking of the kettle
Post-boil SG=1.047 @19.75 L, removed 0.25 L to measure SG and then added 0.5 L water to adjust to 1.046 OG.

1 tbsp brown mustard seed and 1 tbsp dried dill at flame out

Cooled to 80 C after flame out, then 10 min whirlpool, and then cooled to 20 C in 10 min while continuous whirlpool.

Pitched dry yeast after only hydrating with bottled water at room temperature.

Efficiency calculated 74%. Lautering in ~75 min, fairly fast, sparge water 85C with faster/bigger sparge batches, always around 6 gal mark in the mash tun.

Fast&furious activity in the first two days, then abruptly slowed down a lot. @25/06 one bubble per 2min, SG~=1.003/1.004, hard to read but we already reached target FG.

bottled @01/07/20 with 7gr/L assuming 19L.

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  • Last Updated: 2020-07-02 20:42 UTC