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Shiny Red Saison

176 calories 14.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 9.25 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Monday April 6th 2020
1.058
1.009
6.5%
24.6
8.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg New Zealand - Pilsner Malt1.6 kg Pilsner Malt 37.3 1.93 70.9%
0.18 kg Crisp Malting - Torrefied Wheat0.18 kg Torrefied Wheat 36.8 3 8%
0.06 kg New Zealand - Shepherds Delight Malt0.06 kg Shepherds Delight Malt 36.5 152.28 2.7%
0.21 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)0.206 kg Belgian Candi Syrup - Golden (5L) 32 5 9.1%
0.21 kg Candi Syrup - Belgian Candi Syrup - Simplicity0.21 kg Belgian Candi Syrup - Simplicity 32 1 9.3%
2.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Chinook5 g Chinook Hops Pellet 11.6 Boil 60 min 16.11 23.8%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3 Boil 15 min 3.31 38.1%
8 g Chinook8 g Chinook Hops Pellet 11.6 Boil 5 min 5.14 38.1%
21 g / $ 0.00
 
Yeast
RVA Yeast Labs - RVA 262 Saison II
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
19 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Tuross Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Steeping 68 °C 65 °C 60 min
2 L Sparge 100 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.5 L) 14.4
Mash volume with grains (equipment estimates 18.7 L) 15.6
Grain absorption losses -1.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 15.1 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 9.3 L) 10
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 10 L) 9.3
Total: 14.4  
Equipment Profile Used: System Default
"Shiny Red Saison" Saison beer recipe by norriseio. BIAB, ABV 6.5%, IBU 24.55, SRM 8.5, Fermentables: (Pilsner Malt, Torrefied Wheat, Shepherds Delight Malt, Belgian Candi Syrup - Golden (5L), Belgian Candi Syrup - Simplicity) Hops: (Chinook, Hallertau Mittelfruh)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-08 08:38 UTC