Description
ALL SAISONS
| Est Batch Size: 10 L | Est Bitterness: 21 IBU | Est Color: 16.5 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 16.5 L |
Boil Time: 60 min End of Boil Vol: 14.5 L Final Bottling Vol: 11.00 L |
Fermentation: Ale, Single Stage
Efficiency: 65.00 % Est Mash Efficiency: 91.0 % |
Prepare for Brewing
- Hydrate yeast with 170 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 21.5 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 2.00 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 67.8 % | 1.30 L |
| 0.50 kg | CHÂTEAU VIENNA (5.5 EBC) | Grain | 2 | 16.9 % | 0.33 L |
| 0.25 kg | CHÂTEAU ACID (9.5 EBC) | Grain | 3 | 8.5 % | 0.16 L |
| 0.20 kg | CHÂTEAU CRYSTAL® (150.1 EBC) | Grain | 4 | 6.8 % | 0.13 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Rest 1 | Add 9.5 L of water at 69.7 C | 64.0 C | 30 min |
| Saccharification | Heat to 68.0 C over 15 min | 68.0 C | 60 min |
| Mash Out | Add 4.75 L of water at 92.9 C | 75.6 C | 10 min |
- Sparge Water Acid: None
- Fly sparge with 7 L water at 76.0 C
- Add water to achieve boil volume of 16.5 L
- Estimated pre-boil gravity is 12 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 25.00 g | Saaz [3.10 %] – Boil 90.0 min | Hop | 5 | 13.4 IBUs | – |
| 25.00 g | Saaz [3.10 %] – Boil 20.0 min | Hop | 6 | 7.7 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 7 | – | – |
- Estimated Post Boil Vol: 14.5 L and Est Post Boil Gravity: 14.5 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE – AEB (AEB #FERMOALE) | Yeast | 8 | – | – |
- Measure Actual Original Gravity _______ (Target: 14.5 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 9 | – | – |
- Measure Final Gravity: _________ (Estimate: 3 Brix)
- Date Bottled/Kegged: _______________ – Carbonation: Bottle with 60 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
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