Rye Winter Saison 2024-01-27 - Beer Recipe - Brewer's Friend

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Rye Winter Saison 2024-01-27

224 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 18.7 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday January 25th 2024
1.074
1.007
8.9%
24.0
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Dingemans - Pilsen5 kg Pilsen 36.8 1.7 75.8%
0.50 kg Dingemans - Wheat Malt0.5 kg Wheat Malt 38.1 1.8 7.6%
0.50 kg Briess - Rye Malt0.5 kg Rye Malt 36.8 3.7 7.6%
0.10 kg Weyermann - Carapils0.1 kg Carapils 34.5 2.1 1.5%
0.50 kg Corn Syrup0.5 kg Corn Syrup - (late boil kettle addition) 37 0.5 7.6%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 14.57 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 9.41 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Water Agt Mash --
2 g Calcium Chloride Water Agt Mash --
2 g calcium sulfate Water Agt Mash --
4 g Whirlfloc Water Agt Mash --
1 g Yeast Nutrient Other Mash --
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Omega Yeast Labs - Belgian Saison I OYL-027
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °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: 3.25 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.1
Mash volume with grains 23.1
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 12.2 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.3 L) 24
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.7
Going into fermentor 18.7
Total: 31  
Equipment Profile Used: System Default
 
Notes

보일링 전 젖산 2ml 추가 총 5ml

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  • Last Updated: 2024-04-22 12:59 UTC