2016001 Saison V1

Type: All Grain  Batch Size: 23,00 l
Boil Size: 30,92 l
Boil Time: 90 min
End of Boil Vol: 28,08 l
Final Bottling Vol: 21,00 l
Fermentation: Ale, Two Stage
Date: 01 Jan 2016
Brewer: Frank Dåstøl
Asst Brewer: 2016001
Equipment: BB30
Efficiency: 72,00 %
Est Mash Efficiency: 85,6 %
Taste Rating: 30,0
Taste Notes:

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 37,15 l
  • Water Prep
    Amt Name Type # %/IBU
    4,60 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 1 –
    2,30 g Calcium Chloride (Mash 60,0 mins) Water Agent 2 –
    4,00 g Gypsum (Calcium Sulfate) (Boil 60,0 mins) Water Agent 10 –
    2,00 g Calcium Chloride (Boil 60,0 mins) Water Agent 11 –

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
3,84 kg Pilsner (2 Row) UK (2,0 EBC) Grain 3 58,8 %
1,30 kg Pale Malt (2 Row) UK (5,9 EBC) Grain 4 19,9 %
0,36 kg Aromatic Malt (51,2 EBC) Grain 5 5,5 %
0,36 kg Caramel/Carahell/Crystal Malt – 80L (157,6 EBC) Grain 6 5,5 %
0,36 kg Caramel/Crystal Malt – 30L (59,1 EBC) Grain 7 5,5 %
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 23,00 l of water at 68,8 C 64,0 C 60 min
Mash Out Heat to 78,0 C over 10 min 78,0 C 10 min
  • Fly sparge with 14,15 l water at 75,6 C
  • Add water to achieve boil volume of 30,92 l
  • Estimated pre-boil gravity is 1,055 SG

2016001mesk

Boil Ingredients
Amt Name Type # %/IBU
0,30 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 8 4,6 %
39,06 g East Kent Goldings (EKG) [5,00 %] – Boil 60,0 min Hop 9 17,5 IBUs
4,00 g Gypsum (Calcium Sulfate) (Boil 60,0 mins) Water Agent 10 –
2,00 g Calcium Chloride (Boil 60,0 mins) Water Agent 11 –
1,22 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 12 –
33,48 g Fuggles [4,50 %] – Boil 15,0 min Hop 13 6,7 IBUs
33,48 g Fuggles [4,50 %] – Boil 2,0 min Hop 14 1,1 IBUs
  • Estimated Post Boil Vol: 28,08 l and Est Post Boil Gravity: 1,063 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 23,00 l

Pitch Yeast and Measure Gravity and Volume

  • Measure Actual Original Gravity _______     (Target: 1,063 SG)
  • Measure Actual Batch Volume _______     (Target: 23,00 l)
  • Add water if needed to achieve final volume of 23,00 l

Fermentation

  • 01 Jan 2016 – Primary Fermentation (5,00 days at 17 C ending at 23C)
  • 06 Jan 2016 – Secondary Fermentation (10,00 days at 23C ending at 23 C)
  • 2016001ferment

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1,010 SG)
  • Date Bottled/Kegged: 15 Jan 2016 – Carbonation: Bottle with 123,52 g Corn Sugar
  • Age beer for 30,00 days at 18,3 C
  • 14 Feb 2016 – Drink and enjoy!

Notes

4,6 caso4 til mesk
2,3 cacl til mesk

varm 20L skyllevan
4 caso4 til skyll
2 g cacl til skyll