Nøgne Ø Saison - Beer Recipe - Brewer's Friend

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Nøgne Ø Saison

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Nøgne Ø
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Tuesday April 3rd 2018
1.060
1.014
6.1%
25.2
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.70 kg German - Pilsner4.7 kg Pilsner 38 2.77 80.6%
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 3.84 19.4%
5.90 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Aurora10 g Aurora Hops Leaf/Whole 10 Boil 60 min 11.49 6.7%
40 g Saaz40 g Saaz Hops Leaf/Whole 4 Boil 15 min 9.12 26.7%
50 g Saaz50 g Saaz Hops Leaf/Whole 4 Boil 5 min 4.58 33.3%
50 g Saaz50 g Saaz Hops Leaf/Whole 4 Aroma 0 min 33.3%
150 g / kr 0.00
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 63 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.9
Mash volume with grains 19.8
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 20.2 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 20
Going into fermentor 20
Total: 30.8  
Equipment Profile Used: System Default
 
Notes

From the book "Ølbrygging: Fra Hånd Til Mund" by Thomas Horne and Colin Eick.

Fermentation for 2 weeks.

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  • Last Updated: 2018-04-03 16:39 UTC