Recipe Specifications
Boil Size: 19.12 l
Post Boil Volume: 16.12 l
Batch Size (fermenter): 15.00 l
Bottling Volume: 13.50 l
Estimated OG: 1.054 SG
Estimated Color: 11.1 EBC
Estimated IBU: 22.9 IBUs
Brewhouse Efficiency: 50.00 %
Est Mash Efficiency: 51.8 %
Boil Time: 90 Minutes
Ingredients
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 –
3.473 kg Bohemian Pilsner Malt, Weyermann (4.0 EB Grain 2 67.0 %
1.037 kg Rye Malt (9.3 EBC) Grain 3 20.0 %
0.518 kg Wheat Malt, Bel (3.9 EBC) Grain 4 10.0 %
0.155 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 5 3.0 %
30 g Saaz [3.00 %] – Boil 60.0 min Hop 6 19.1 IBUs
0.32 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 –
30 g Saaz [3.00 %] – Boil 10.0 min Hop 8 3.8 IBUs
0.6 pkg Belgian Saison I Ale (White Labs #WLP565 Yeast 9 –
0.6 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 10 –
Mash Schedule: Bubbles Small Batch BIAB Light Bodied Mash
Total Grain Weight: 5.183 kg
Saccharification Add 22.19 l of water at 71.3 C 65.0 C 60 min
Sparge: If steeping, remove grains, and prepare to boil wort
07/08/2016 Brew Day – Slightly under gravity at 1.050.
14/09/2016 – Still bubbles coming from the airlock!!
15/09/2016 – Bottled with 122g corn sugar (13 litres @ 3.2 vol). Got 12 x 500ml and 9 x 750ml bottles from the batch.
08/12/2016 – Very nice flavour. The rye certainly adds something distinctive, though I’m not sure I’d use the “spicy” descriptor that most beer writers associate with malted rye. Beautiful colour and clarity too.
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