2016009 Saison V3

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, Three Stage
Date: 11 Jun 2016
Brewer: Frank Dåstøl
Asst Brewer: 2016009
Equipment: BB30
Efficiency: 72,00 %
Est Mash Efficiency: 85,6 %
Taste Rating:
Taste Notes:

Prepare for Brewing

  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 37,45 l
  • Water Prep
    Amt Name Type # %/IBU
    3,00 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 1 –
    3,00 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 2 –
    2,00 g Baking Soda (Mash 60,0 mins) Water Agent 3 –
    2,00 g Calcium Chloride (Mash 60,0 mins) Water Agent 4 –

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
3,84 kg Pilsner (2 Row) UK (2,0 EBC) Grain 5 56,3 %
1,30 kg Pale Malt (2 Row) UK (5,9 EBC) Grain 6 19,1 %
0,45 kg CaraAroma (354,6 EBC) Grain 7 6,6 %
0,36 kg Caramel/Carahell/Crystal Malt – 80L (157,6 EBC) Grain 8 5,3 %
0,36 kg Carared (39,4 EBC) Grain 9 5,3 %
0,21 kg Wheat Malt, Ger (3,9 EBC) Grain 10 3,1 %
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 17,01 l of water at 54,0 C 50,0 C 30 min
Saccharification Heat to 66,7 C over 15 min 66,7 C 45 min
Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min

  • 2016009SaisonV3
    20 første minutter på 50grader mangler
  • Fly sparge with 20,44 l water at 75,6 C
  • Add water to achieve boil volume of 30,92 l
  • Estimated pre-boil gravity is 1,057 SG
Boil Ingredients
Amt Name Type # %/IBU
0,30 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 11 4,4 %
39,06 g Goldings, B.C. [4,70 %] – Boil 60,0 min Hop 12 16,1 IBUs
0,50 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 13 –
33,48 g Willamette [4,90 %] – Boil 15,0 min Hop 14 6,6 IBUs
40,00 g Willamette [4,90 %] – Boil 2,0 min Hop 15 1,4 IBUs
31,00 g Amarillo [9,20 %] – Boil 2,0 min
(litt usikker på om dette var fornuftig. en rest som lå igjen. Kan muligens bli for dominerende)		 Hop 16 2,1 IBUs
  • Estimated Post Boil Vol: 28,08 l and Est Post Boil Gravity: 1,065 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

Fermentation Ingredients
Amt Name Type # %/IBU
1,0 pkg French Saison (Wyeast Labs #3711) [50,28 ml] Yeast 17 –
  • Measure Actual Original Gravity 1,071    (Target: 1,065 SG)
  • Measure Actual Batch Volume 23L    (Target: 23,00 l)
  • Add water if needed to achieve final volume of 23,00 l

Fermentation

  • 11 Jun 2016 – Primary Fermentation (3,00 days at 18,0 C ending at 23,0 C)
  • 14 Jun 2016 – Secondary Fermentation (10,00 days at 23,0 C ending at 23,0 C)
  • 24 Jun 2016 – Tertiary Fermentation (1,00 days at 23,0 C ending at 15,0 C)