Immort'ale 16.C - Saison

@enso - April 5, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  3.00 kg Vienna Malt (6.9 EBC) Grain 1 51.8%
Grain icon  1.00 kg Wheat Malt, Ger (3.9 EBC) Grain 2 17.3%
Grain icon  1.00 kg Wheat, Torrified (3.3 EBC) Grain 3 17.3%
Grain icon  0.54 kg Oats, Flaked (2.0 EBC) Grain 4 9.3%
Grain icon  0.25 kg Oat Hulls (0.0 EBC) Grain 5 4.3%
Hop icon  50.0 g Hallertauer Mittelfrueh (4.00%) - Boil 60.00 min Hop 6 21.3 IBU
Misc icon  6.0 g Irish Moss - Boil 15.00 min Fining 7 ---
Hop icon  30.0 g Hallertauer Mittelfrueh (4.00%) - Boil 5.00 min Hop 8 2.6 IBU
Misc icon  50.0 g Helichrysum italicum flowers - Boil 0.00 min Herb 9 ---
Yeast icon  Yeast WLP644 Saccharomyces "bruxellensis" Trois - White Labs Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Protein Rest (Temperature) Add 20.0 l of water. Heat to 51.9 c over 10 min 50.0 c 15 min
Mash step Mash step (Temperature) Heat to 66.0 c over 10 min 66.0 c 60 min
Mash step Mash out (Temperature) Heat to 75.0 c over 10 min 75.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 13.4 l of water at 78.0 c

Indicators

All grain - Batch size : 25.0 l

Est. original gravity: 1.045
1.048 1.065

Est. final gravity: 1.007
1.002 1.012

IBU: 23.9
20.0 35.0

Color: 8.8 EBC
9.8 27.6

ABV: 4.9%
5.00 7.00



%

Mash steps

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