Voilà l'été 16.C - Saison

@juldsc - May 28, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  3.00 kg Vienna Malt (6.9 EBC) Grain 1 54.5%
Grain icon  1.00 kg Rye Malt (Weyermann) (6.5 EBC) Grain 2 18.2%
Grain icon  0.70 kg Wheat Malt, Dark (Weyermann) (17.7 EBC) Grain 3 12.7%
Grain icon  0.50 kg Special W Malt (300.0 EBC) Grain 4 9.1%
Grain icon  0.30 kg Acid Malt (Weyermann) (5.9 EBC) Grain 5 5.5%
Hop icon  10.0 g Hallertauer Herkules (15.50%) - Boil 60.0 min Hop 6 15.4 IBU
Hop icon  40.0 g Mandarina Bay (6.70%) - Boil 10.0 min Hop 7 9.6 IBU
Hop icon  20.0 g Simcoe (12.90%) - Boil 10.0 min Hop 8 8.4 IBU
Yeast icon  Yeast CL-0380 Belle Saison - Lallemand Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 18.4 l of water. Heat to 62.9 c over 10 min 60.0 c 45 min
Mash step Mash step (Temperature) Heat to 70.0 c over 10 min 70.0 c 30 min
Mash step Mash step (Temperature) Heat to 78.0 c over 10 min 78.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 16.0 l of water at 78.0 c

Indicators

All grain - Batch size : 25.0 l

Est. original gravity: 1.053
1.048 1.065

Est. final gravity: 1.005
1.002 1.012

IBU: 33.4
20.0 35.0

Color: 32.0 EBC
9.8 27.6

ABV: 6.2%
5.00 7.00

Mash steps

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