BrewBlog: Hoppy saison
Specifics
General Information
Method: All Grain

55 linnmesk , 20 l skylling , OG kok 1.052 , O2 1l/min i 2 min , tørrhumling dag 8 , gjenbrukt gjær batch 140 , brukt alt

Scale Recipe
Enter desired final yield (volume):
 liters  
Reference
Malts and Grains
Non-Fermentables
1 ts Yeast Nutrient  
1 stk protafloc  
Reference
Hops
30.00 grams 14.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
435 AAUs
30.00 grams 8.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
255 AAUs
40.00 grams 14.5% Pellets @ 15 minutes
Type: Flavor
Use: Boil
580 AAUs
40.00 grams 8.5% Pellets @ 15 minutes
Type: Flavor
Use: Boil
340 AAUs
40.00 grams 14.5% Pellets @ 2 minutes
Type: Aroma
Use: Boil
580 AAUs
40.00 grams 8.5% Pellets @ 2 minutes
Type: Aroma
Use: Boil
580 AAUs
40.00 grams Pellets
Type: Aroma
Use: Dry Hop
 
40.00 grams Pellets
Type: Aroma
Use: Dry Hop
 
300.00 grams Total Hop Weight 2530 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Saison II Yeast
Manufacturer: White Labs
Product ID: WLP566
Type: Ale
Flocculation: Medium
Attenuation: 78-85%
Alcohol Tolerance: Medium
Temperature Range: 68–78°C
Equipment Profile

Speidel 50 liter

Batch Size: 50 liters Boil Volume: liters
Evaporation Rate: 9% per hour Mash Tun Dead Space: liters
Efficiency: 75% Mash Tun Weight: kilograms
Hop Utilization: 100% Mash Tun Volume: liters
Loss: liters Mash Tun Specific Heat:
Mash Profile

Speidel 64 °C 90 min 78 °C 10 min

Grain Temperature: °C Tun Temperature: °C
Sparge Temperature: °C PH:
Notes:
Water Profile

liagrenda djupvatn

Fermentation
Primary: 7 days @ 20° C
Secondary: 7 days @ 23° C
Tertiary: 7 days @ 26° C
Lager: 14 days @ 20° C
Age: 30 days @ 15° C
Tasting Reviews
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