#24 – Summer Time

Commentaires fermés sur #24 – Summer Time | 8 octobre 2016

Une saison toutte simple, sans fioritures, ensemencées sur les lies de la Saison Timut
summertime

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
30 L 90 min 23.3 IBUs 10.6 EBC 1.052 1.008 5.8 %
Actuals 1.052 1 6.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 9.9 - 27.6 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (Weyermann) 4.2 kg 67.74
Wheat Malt, Pale (Weyermann) 1.2 kg 19.35
Vienna Malt (Weyermann) 600 g 9.68
Caramel Münich (Soufflet) 200 g 3.23

Hops

Name Amount Time Use Form Alpha %
Brewer's Gold 60 g 60 min Boil Leaf 3.9
Strisslespalt 20 g 20 min Boil Leaf 1.5
Styrian Goldings 20 g 20 min Boil Leaf 3
Strisslespalt 20 g 30 min Aroma Leaf 1.5
Styrian Goldings 20 g 30 min Aroma Leaf 3

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
French Saison (3711) Wyeast Labs 80% 18.33°C - 25°C

Mash

Step Temperature Time
Mash In 65.56°C 75 min