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Aralin Aallot IV

156 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Wednesday March 30th 2016
1.052
1.005
6.2%
28.0
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Finland - Pilsner Malt2 kg Pilsner Malt 37 2 38.5%
1 kg Finland - Vienna Malt1 kg Vienna Malt 36 3 19.2%
1 kg Torrified Wheat1 kg Torrified Wheat 36 2 19.2%
500 g Finland - Munich Malt500 g Munich Malt 36 7 9.6%
300 g Weyermann - CaraBelge300 g CaraBelge 33 13.6 5.8%
150 g Belgian - Special B150 g Special B 34 115 2.9%
250 g Cane Sugar250 g Cane Sugar 46 0 4.8%
5,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Tettnanger40 g Tettnanger Hops Pellet 2.6 Boil 60 min 12.47 25.8%
35 g Tettnanger35 g Tettnanger Hops Pellet 2.6 Boil 20 min 6.61 22.6%
25 g Saaz25 g Saaz Hops Pellet 2.9 Boil 20 min 5.27 16.1%
25 g Tettnanger25 g Tettnanger Hops Pellet 2.6 Boil 5 min 1.55 16.1%
30 g Saaz30 g Saaz Hops Pellet 2.9 Boil 5 min 2.08 19.4%
155 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander seeds Spice Boil 15 min.
0.50 tsp Yeast nutrients Other Boil 15 min.
15 g Juniper berries Spice Boil 15 min.
2 each Chamomile teabags Spice Boil 10 min.
2 L Soured wort Flavor Boil 15 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Add 3.5g of gypsum, 3.5g of magnesium chloride and 7.5g of citric acid to 15l mash water.

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=BXVXTPR
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L 71 C strike temp Infusion -- 67 °C 60 min
12 L 78 C water. Sparge -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22.2 L) 15.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 31.3 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 22
Going into fermentor 22
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Prepare 2 litres of BIAB pilsner wort:

  1. Infuse 0.5kg (not in the grain bill) of the pilsner malt in 1.5 litres of 75C water.
  2. Stir and set in 68C oven for one hour.
  3. Warm up 1.3 litres of water to 75C and use it for sparging.
  4. Combine the worts in one kettle and boil for 10-20 minutes.
  5. Fill up a 2 litre erlenmeyer with the wort as full as you can.
  6. Let to cool down to 50C and throw in a generous handful of uncrushed grains.
  7. Keep in 40-50C for three to five days.
  8. Boil the soured wort and store in a fridge until brew day.
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  • Last Updated: 2016-05-10 16:45 UTC