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Dark Winter I (100th Beer!)

219 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 100 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 219 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Wednesday July 8th 2015
1.073
1.003
9.2%
22.8
56.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.60 kg German - Pilsner7.6 kg Pilsner 38 2.77 87.7%
300 g German - Carafa III300 g Carafa III 32 1426.18 3.5%
300 g German - Caramel Wheat300 g Caramel Wheat 34 121.26 3.5%
170 g Belgian - Special B170 g Special B 34 305.39 2%
300 g Blackened Raisins300 g Blackened Raisins - (late boil kettle addition) 0 131.93 3.5%
8,670 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Leaf/Whole 15 Boil 100 min 22.75 100%
15 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g CALSUL Water Agt Mash 110 min.
10 g CALCHLF Water Agt Mash 110 min.
2 each Orange Zest Flavor Boil 0 min.
1 each x1 Sprig of Rosemary Flavor Boil 0 min.
50 g Port Soaked French Oak Cubes Flavor Secondary --
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 444 B cells required
House Culture & Bottle Dregs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 444 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 53 °C 20 min
Infusion -- 67 °C 90 min
25 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20.9
Mash volume with grains 26.4
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 22.6 L) 26.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.3 L) 38
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 47.3  
Equipment Profile Used: System Default
 
Notes

Page 336 of ASB's


  • 300g Raisins blackened in non stick pan
  • De-glazed with red wine and pureed
  • Then add at 0 mins
  • Recirculate for 30 minutes

  • Mash at 53°C for 20 minutes
  • Raise to 67°C for 90 minutes
  • Mash out at 75°C
  • Ferment at 26°C
  • When Primary is complete: Rack onto 1.5g/Lt of Port soaked French oak cubes and age
Last Updated and Sharing
 
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  • Last Updated: 2015-09-22 11:20 UTC