Summer Smash 16.C - Saison

@de_la_broue_dans_le_toupet - June 30, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  6.50 kg Munich Malt type 1 (13.0 EBC) Grain 1 100.0%
Hop icon  20.0 g Ahtanum (8.00%) - Boil 60.00 min Hop 2 14.9 IBU
Hop icon  30.0 g Ahtanum (8.00%) - Late Hop 10.00 min Hop 3 8.1 IBU
Yeast icon  Yeast CL-0380 Belle Saison - Lallemand Yeast 4 -

Mash detail

Name Description Step temperature Step time
Mash step Initial step (Temperature) Add 21.0 l of water. Heat to 66.8 c over 20 min 64.0 c 0 min
Mash step Mash step (Temperature) Heat to 64.0 c 64.0 c 45 min
Mash step Mash step (Temperature) Heat to 75.0 c over 10 min 75.0 c 5 min
Mash step Sparging (Temperature) Add 14.0 l of water. Heat to 75.0 c 75.0 c 10 min
Mash step Boil (Temperature) Heat to 100.0 c over 20 min 100.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 3.0 l of water at 78.0 c
Destock

Indicators

All grain - Batch size : 25.0 l

Est. original gravity: 1.060
1.048 1.065

Est. final gravity: 1.006
1.002 1.012

IBU: 23.0
20.0 35.0

Color: 18.3 EBC
9.8 27.6

ABV: 7.0%
5.00 7.00



%

Mash steps

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