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Saison épeautre

172 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: olivier
Calories: 172 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Tuesday January 8th 2019
1.057
1.006
6.7%
62.4
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g German - Pilsner2000 g Pilsner 38 1.6 64.5%
1,000 g German - Spelt Malt1000 g Spelt Malt 37 2 32.3%
100 g Rye100 g Rye 38 3.5 3.2%
3,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 16 Boil 15 min 44.5 50%
25 g Columbus25 g Columbus Hops Pellet 16 Boil 5 min 17.88 50%
50 g / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 72       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
nantes
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 4 27 56 29 67
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.3
Mash volume with grains 13.4
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 10.6 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 12 L) 13
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13 L) 12
Total: 21  
Equipment Profile Used: System Default
 
Notes

Profil de l'eau:
1.8 gr de gypse mash, 1.1 rincage
-Ajour d'acide lactique dans l'eau de rincage, 13.2 ml pour un target PH à 5.6
-Pour l'eau du mash: Acide lactique : 36 ml
Gypse : 1.8 gr mash, 1.1 gr rincage
Ca: 78
MG: 6
NA: 28
SO4: 109
CL: 60
CO3: -42
=> le mash PH devrait être de 5.32
Profil full black de bru n water.
12 litres de mash, 7 litres de rincage
Water to grist: 3.65

eau de désinfection :
Pour 13 l
6.5 ml vinaigre à 10%
25 ml javel à 2.6

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  • Last Updated: 2026-09-27 18:38 UTC