Saison (16 C)
Type: All Grain
Batch Size: 23,00 l
Boil Size: 39l
Boil Time: 170 min
End of Boil Vol: 24,5 l
Final Bottling Vol: 22,00 l
Fermentation:24c
Batch Size: 23,00 l
Boil Size: 39l
Boil Time: 170 min
End of Boil Vol: 24,5 l
Final Bottling Vol: 22,00 l
Fermentation:24c
Date: 11 May 2018
Brewer: Frank Dåstøl
Brewer: Frank Dåstøl
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 4,50 kg | Pale Malt (2 Row) DK (7,0 EBC) | Grain | 1 | 73,2 % |
| 0,60 kg | CHÂTEAU BISCUIT® (50,0 EBC) | Grain | 2 | 9,8 % |
| 0,47 kg | Special B Malt (354,6 EBC) | Grain | 3 | 7,6 % |
| 0,32 kg | Barley, Raw (3,9 EBC) | Grain | 4 | 5,2 % |
| 0,20 kg | BEST Red X (BESTMALZ) (30,0 EBC) | Grain | 5 | 3,3 % |
| 0,06 kg | Chocolate Malt (886,5 EBC) | Grain | 6 | 1,0 % |
| 22,50 g | Progress [6,40 %] – Boil 60,0 min | Hop | 7 | 17,5 IBUs |
| 25,00 g | East Kent Goldings (EKG) [5,00 %] – Boil 15,0 min | Hop | 8 | 7,5 IBUs |
| 14,00 g | Amarillo [9,20 %] – Boil 15,0 min | Hop | 9 | 7,8 IBUs |
| 25,00 g | East Kent Goldings (EKG) [5,00 %] – Boil 2,0 min | Hop | 10 | 1,3 IBUs |
| 12,50 g | Amarillo [9,20 %] – Boil 2,0 min | Hop | 11 | 1,2 IBUs |
| 1,0 pkg | Saison/Brettanomyces Blend (Yeast Bay #-) | Yeast | 12 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,059 SG
Est Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 6,2 %
Bitterness: 35,3 IBUs
Est Color: 43,0 EBC
Est Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 6,2 %
Bitterness: 35,3 IBUs
Est Color: 43,0 EBC
Measured Original Gravity: 1,062 SG
Measured Final Gravity: 1,009 SG
Actual Alcohol by Vol: 7,0 %
Calories: 581,1 kcal/l
Measured Final Gravity: 1,009 SG
Actual Alcohol by Vol: 7,0 %
Calories: 581,1 kcal/l
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 28,00 l of water and heat to 68,0 C over 2 min | 68,0 C | 360 min |
Sparge: Fly sparge with 15 l water at 75,6 C
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