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Bakke Brygg Saison 20L NY

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 73% (brew house)
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1.049
1.005
5.82%
21.77
3.98
Fermentables
Amount Fermentable PPG °L Bill %
3.3 kgCastle Malting Pilsen 2RP/2RS3.3 kg Castle Malting Pilsen 2RP/2RS371.875%
0.44 kgFlaked Wheat0.44 kg Flaked Wheat34210%
0.44 kgCastle Malting Munich Light0.44 kg Castle Malting Munich Light376.1910%
0.22 kgFlaked Oats0.22 kg Flaked Oats332.25%
4.4 kg Total      
Hops
Amount Variety Type AA Use Time IBU
24 gFuggles24 g Fuggles HopsPellet4.2Boil60 min14.1
20 gFuggles20 g Fuggles HopsPellet4.2Boil15 min5.83
20 gSaaz20 g Saaz HopsPellet3.3Boil5 min1.84
Mash Guidelines
Amount Description Type Temp Time
--Infusion67 C60 min
Other Ingredients
Amount Name Type Use Time
8 gIrish Moss8 g Irish MossFiningBoil15 min.
2.5 gGjærnæring2.5 g GjærnæringOtherBoil15 min.
Yeast
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
17.2 - 23.9 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
Additional Yeast: WLP565 Saison I/WLP566 Saison II
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 7 g sukker/l      
Notes
Kjøl ned til 19 grader før pitching av gjær.

Gjæring på 20 grader i 3 dager, 22 grader i 4 dager, 20 grader i 5-7 dager., evt. start på 20 grader og la stige fritt i et 20 graders-rom.
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View Count: 1861
Brew Count: 2
Last Updated: 2016-12-10 11:46 UTC
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