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Belgian TOP

199 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (brew house)
Source: SAF
Calories: 199 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Monday July 24th 2017
1.065
1.014
6.7%
18.1
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Pale Ale1.5 kg Pale Ale 39 2.3 39.5%
1 kg German - Pilsner1 kg Pilsner 38 1.6 26.3%
200 g Flaked Oats200 g Flaked Oats 33 2.2 5.3%
300 g German - CaraMunich II300 g CaraMunich II 34 46 7.9%
250 g German - Melanoidin250 g Melanoidin 37 25 6.6%
250 g Belgian - Special B250 g Special B 34 115 6.6%
300 g Belgian Candi Sugar - Clear/Blond (0L)300 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.9%
3,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 4 Boil 75 min 12.9 68.2%
7 g Saaz7 g Saaz Hops Leaf/Whole 4 Boil 60 min 5.24 31.8%
22 g / $ 0.00
 
Yeast
Brewferm - Brewferm Top
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion -- 67 °C 80 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.5
Mash volume with grains 12.8
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 13.9 L) 12.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 20.2 L) 19
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 23.2  
Equipment Profile Used: System Default
 
Notes

Mash grains at 67 °C for 90 minutes.
Boil wort for 75 minutes adding hops per scheduled times and spices with 5 minutes left in boil.

Cool wort to room temperature and drain or rack the wort off of the trub.
Aerate the cool wort with as much air or pure oxygen as possible.

Ferment at 24 °C for 3 weeks in the primary and 3 weeks in the secondary.



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  • Last Updated: 2017-09-26 09:39 UTC