Do kyvety číslo 3 jsem stočil 25.11.2020
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 22.1 L |
60 min |
31.4 IBUs |
14.3 EBC |
1.055 |
1.005 |
6.6 % |
|
Actuals |
1.054 |
1.006 |
6.3 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Saison |
25 B |
1.048 - 1.065 |
1.002 - 1.008 |
20 - 35 |
9.9 - 43.3 |
2.8 - 3.5 |
3.5 - 9.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (Weyermann) |
4.5 kg |
85.71 |
| Abbey Malt |
600 g |
11.43 |
| Kyselý (Weyermann) |
150 g |
2.86 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Sladek |
50 g |
60 min |
Boil |
Pellet |
5.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
0.50 Items |
15 min |
Boil |
Fining |
| Lallemand Servomyces |
0.22 g |
0 min |
Boil |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| French Saison M29 (M29) |
Mangrove Jack's |
88% |
26°C - 32°C |
Mash
| Step |
Temperature |
Time |
| Vystírka |
52°C |
10 min |
| Mash Step |
66°C |
90 min |
| Mash Out |
77°C |
10 min |
Notes
https://byo.com/article/style-profile-saison/
Vyslazovat 7l vody 77°C. |
