Talavi Saisooni 1-22 - Beer Recipe - Brewer's Friend

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Talavi Saisooni 1-22

172 calories 13 g 0.33 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Hartsa
Calories: 172 calories (Per 0.33L)
Carbs: 13 g (Per 0.33L)
Created: Sunday January 9th 2022
1.057
1.007
6.6%
40.3
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.31 kg Viking - Sahtimallas5.306 kg Sahtimallas 38 2.5 82.8%
0.80 kg Viking - Wheat Malt0.8 kg Wheat Malt 38 2.5 12.5%
0.30 kg Crisp Malting - crystal 1000.3 kg crystal 100 69 38.03 4.7%
6.41 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 7.4 Boil 60 min 23.18 37.5%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 7.4 Boil 20 min 14.04 37.5%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 7.4 Boil 5 min 3.08 25%
80 g / 0.00 €
 
Yeast
Omega Yeast Labs - French Saison OYL-026
Amount:
3 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Haukipudas pohjavesi
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
24.5 L Infusion 64 °C 65 °C 70 min
13 L Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 25.6
Mash volume with grains 29.9
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 11.8 L) 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 24 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 24
Total: 37.3  
Equipment Profile Used: System Default
"Talavi Saisooni 1-22" Saison beer recipe by Hartsa. All Grain, ABV 6.55%, IBU 40.29, SRM 6.88, Fermentables: (Sahtimallas, Wheat Malt, crystal 100) Hops: (Mandarina Bavaria)
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  • Public: Yup, Shared
  • Last Updated: 2022-01-09 15:04 UTC