Du vent dans les bretts 16.C - Saison

@enso - Nov. 12, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  3.80 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 74.4%
Grain icon  0.42 kg Oats, Flaked (2.0 EBC) Grain 2 8.2%
Grain icon  0.42 kg Wheat Malt, Bel (3.9 EBC) Grain 3 8.2%
Grain icon  0.21 kg Wheat, Flaked (3.2 EBC) Grain 4 4.1%
Grain icon  0.21 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5 4.1%
Grain icon  0.05 kg Rice Hulls (0.0 EBC) Grain 6 1.0%
Hop icon  19.0 g Magnum (9.80%) - Boil 45.00 min Hop 7 20.3 IBU
Yeast icon  Yeast 3711 French Saison - Wyeast Labs Yeast 8 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 15.0 l of water. Heat to 67.9 c over 10 min 64.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 11.7 l of water at 78.0 c

Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.058
1.048 1.065

Est. final gravity: 1.012
1.002 1.012

IBU: 20.3
20.0 35.0

Color: 9.6 EBC
9.8 27.6

ABV: 6.0%
5.00 7.00



%

Mash steps

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