drtomc
Fermentationist
Brewer's Notes
BAIB/NC
Mashed at 62.5C for 90min; raised to 78C for mashout.
90min boil.
Used Wyeast 3724 Belgian Saison.
Pitched at 24C; after 3 days raised to 28C for remainder of primary.
Mashed at 62.5C for 90min; raised to 78C for mashout.
90min boil.
Used Wyeast 3724 Belgian Saison.
Pitched at 24C; after 3 days raised to 28C for remainder of primary.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3 kg | Weyermann Pilsner | |
2 kg | JWM Wheat Malt | |
1 kg | Weyermann Munich I |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
40 g | Spalter (Pellet, 4.5AA%, 5mins) | |||
40 g | Spalter (Pellet, 4.5AA%, 60mins) |
Yeast
1 ml | White Labs WLP565 - Belgian Saison I Ale |
Misc
0.5 tablet | Whirfloc |
23L Batch Size
Brew Details
- Original Gravity 1.059 (calc)
- Final Gravity 1.018 (calc)
- Bitterness 22.6 IBU
- Efficiency 70%
- Alcohol 5.32%
- Colour 11 EBC
- Batch Size 23L
Fermentation
- Primary 14 days
- Secondary 14 days
- Conditioning 4 days