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Cassiopeia

182 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 210 liters (fermentor volume)
Pre Boil Size: 230 liters
Post Boil Size: 224 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Wednesday October 10th 2018
1.060
1.008
6.9%
29.4
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 kg American - Pilsner36 kg Pilsner 37 1.8 73.5%
3 kg American - White Wheat3 kg White Wheat 40 2.8 6.1%
3 kg German - Munich Light3 kg Munich Light 37 6 6.1%
1 kg German - CaraMunich III1 kg CaraMunich III 34 57 2%
6 kg Cane Sugar6 kg Cane Sugar 46 0 12.2%
49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
255 g Hallertau Blanc255 g Hallertau Blanc Hops Pellet 10 Boil 60 min 29.4 37.8%
420 g Hallertau Blanc420 g Hallertau Blanc Hops Pellet 10 Boil 0 min 62.2%
675 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1083 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 219.08 L. Suggest reducing initial water volume to 45.4 L and adding 173.68 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 157.38 L. Suggest reducing strike water volume to 17.02 L and adding 111.98 L sparge/top-off. 129
Strike water volume at mash thickness of 3 L/kg 129
Mash volume with grains 157.4
Grain absorption losses -43
Remaining sparge water volume (equipment estimates 130.3 L) 141.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.7
Pre boil volume (equipment estimates 219.1 L) 230
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -3.4
Post boil Volume (equipment estimates 210 L) 224
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 224 L) 210
Total: 270.2  
Equipment Profile Used: System Default
 
Notes

발효온도는 20에서 시작 27까지 올린다
발효후20리터에 히비스커스 56g을 넣는다

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  • Last Updated: 2019-10-15 05:37 UTC