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Saison of Askim

316 calories 36 g 440 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 120 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 61.3 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anders Riseng
Calories: 316 calories (Per 440ml)
Carbs: 36 g (Per 440ml)
Created: Wednesday November 27th 2013
1.076
1.023
7.0%
26.3
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg American - Pale 2-Row11 kg Pale 2-Row 37 1.8 63.4%
2 kg German - Vienna2 kg Vienna 37 4 11.5%
1.32 kg Canadian - Honey Malt1.32 kg Honey Malt 37 25 7.6%
1.32 kg Flaked Wheat1.32 kg Flaked Wheat 34 2 7.6%
0.60 kg American - Caramel / Crystal 10L0.6 kg Caramel / Crystal 10L 35 10 3.5%
0.10 kg Belgian - Chocolate0.1 kg Chocolate 30 340 0.6%
1 kg Belgian Candi Sugar - Clear/Blond1 kg Belgian Candi Sugar - Clear/Blond 38 0 5.8%
17.34 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
112.14 g Willamette112.14 g Willamette Hops Pellet 4.5 Boil 100 min 24.77 66.7%
37.60 g East Kent Goldings37.6 g East Kent Goldings Hops Leaf/Whole 5 Aroma 5 min 1.55 22.4%
18.47 g East Kent Goldings18.47 g East Kent Goldings Hops Leaf/Whole 5 Dry Hop 3 days 11%
168.21 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.98 g Irish moss Fining Boil 15 min.
1.32 each Anis Star (stjerne anis) Spice Boil 0 min.
0.50 g Ginger root Spice Boil 0 min.
13.19 ml Lactic Acid Flavor Mash 1 hr.
19.79 each Black Pepper corn Spice Boil 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 461 B cells required
wlp715 Champagne
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 461 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52 L Infusion -- 68 °C 90 min
25 L Fly Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.15 L. Suggest reducing initial water volume to 45.4 L and adding 16.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.17 L. Suggest reducing strike water volume to 34.62 L and adding 12.77 L sparge/top-off. 47.4
Strike water volume at mash thickness of 2.9 L/kg 47.4
Mash volume with grains 58.2
Grain absorption losses -16.3
Remaining sparge water volume (equipment estimates 31.3 L) 30.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 62.1 L) 61.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 50
Going into fermentor 50
Total: 77.9  
Equipment Profile Used: System Default
 
Notes

Askim Beerclub Champagne Saison

Sugar + WLP715 Champagne yeast, 2nd yeast..

priming 7gr tablesugar / liter

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  • Last Updated: 2013-11-27 14:43 UTC