MadredeDeus#45 - Belgian Saison - Beer Recipe - Brewer's Friend

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MadredeDeus#45 - Belgian Saison

193 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 75 liters
Post Boil Size: 68 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zanlorenzi and Petla Brew Company
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday June 23rd 2017
1.063
1.014
6.4%
20.0
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg German - Bohemian Pilsner12 kg Bohemian Pilsner 38 1.9 71.6%
1 kg German - Carapils1 kg Carapils 35 1.3 6%
1 kg American - Caramel / Crystal 20L1 kg Caramel / Crystal 20L 35 20 6%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 1.5%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 3%
2 kg Cane Sugar2 kg Cane Sugar 46 0 11.9%
16.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Styrian Goldings75 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 14.92 53.6%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 4.49 35.7%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 0.54 10.7%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Whirfloc Other Boil 15 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
100 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 695 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 416.3 g       Temp: 20 °C       CO2 Level: 2.44 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
45 L Peptidase e Protease (Fase proteolítica) - Diminui turbidez e mantém espuma Temperature 45 °C 55 °C 15 min
Limite de Beta-Amilase e Alfa-Amilase. Transformar o amido, buscando corpo a cerveja Temperature 55 °C 65 °C 60 min
Sacarificação: Atuação da enzima Alha Amylase para mais corpo. Manter temperatura até teste de iodo dar negativo. Temperature 65 °C 69 °C 60 min
Mash Out: Inativação enzimática. Temperature 67 °C 78 °C 30 min
Sparge 78 °C -- 15 min
35 L Lavar o Malte Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.4 L. Suggest reducing initial water volume to 45.4 L and adding 21 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.99 L. Suggest reducing strike water volume to 35.67 L and adding 8.59 L sparge/top-off. 44.3
Strike water volume at mash thickness of 3 L/kg 44.3
Mash volume with grains 54
Grain absorption losses -14.8
Remaining sparge water volume (equipment estimates 36.6 L) 45.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 66.4 L) 75
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 60 L) 68
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 68 L) 60
Total: 89.4  
Equipment Profile Used: System Default
 
Notes

FERMENTAÇÃO:

Lama

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  • Last Updated: 2023-11-26 09:08 UTC