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Post gruit

182 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Gruit
Boil Time: 60 min
Batch Size: 400 liters (fermentor volume)
Pre Boil Size: 450 liters
Post Boil Size: 514 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 中村
Calories: 182 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Tuesday December 22nd 2020
1.060
1.008
6.9%
0.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 kg Great Western - Premium 2-Row70 kg Premium 2-Row 37 2 70%
30 kg American - Carapils (Dextrine Malt)30 kg Carapils (Dextrine Malt) 33 1.8 30%
100 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Ginger Spice Mash 30 min.
200 g Bog myrtle Herb Boil 30 min.
200 g Yarrow Herb Boil 30 min.
300 g Mentole Herb Boil 10 min.
10 kg Xylitole Other Boil 10 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 2064 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
300 L Strike 50 °C 65 °C 15 min
Infusion 65 °C 65 °C 60 min
Infusion 65 °C 75 °C 15 min
300 L Sparge 73 °C 73 °C 20 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 405.7 L. Suggest reducing initial water volume to 45.4 L and adding 360.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 416 L 350
Strike water volume at mash thickness of 3.5 L/kg 350
Mash volume with grains 416
Grain absorption losses -100
Remaining sparge water volume (equipment estimates 156.6 L) 200.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 405.7 L) 450
Boil off losses -5.7
Post boil Volume (equipment estimates 400 L) 514
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 514 L) 400
Total: 550.9  
Equipment Profile Used: System Default
 
Notes

Using dried Shiitake-mushroom. Soak with water in mash-tun for 24hrs at under 5 ℃.
Take out mushroom from mash-tun before mush in.

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  • Last Updated: 2020-12-24 10:04 UTC