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20200518-Basil Saison

166 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.213 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Monday May 18th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 45.5%
2.50 kg American - Wheat2.5 kg Wheat 38 1.8 45.5%
0.50 kg American - Vienna0.5 kg Vienna 35 4 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.6 33.3%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 20 min 3.58 16.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 20 min 5.12 16.7%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 3 min 0.74 16.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 3 min 1.05 16.7%
84 g / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
Strike water volume at mash thickness of 3.1 L/kg 17.3
Mash volume with grains (equipment estimates 4.6 L) 20.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 0.9 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 5.7
Top off amount 16.3
Going into fermentor 22
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

비중 1.001까지 떨구고 통갈이후 바질 80g넣고 2차 숙성 6일 후 병입

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  • Last Updated: 2020-06-01 05:46 UTC