Saison
Automagiskt Bryggeri
18 januari 2018 kl 15:47
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 22,5 L | 75 min | 1.055 SG | 1.007 SG | 11 | 6,3% | 511 |
7 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 11 | 6,3% | 511 |
7 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| CHÂTEAU PILSEN NATURE | 5,00 kg | 90,9% | Malt |
3 EBC
|
|
|
Typ:
Malt Features: The lightest coloured Belgian malt. Produced from the finest European
Characteristics: The lightest in colour, this malt is well modified and can be easily
Usage: All beer types %: Up to 100% of the mix 2.5 – 3.5 EBC (European Brewing Convention)
Moisture % 4.5 Extract (dry basis) % 81.0 Difference fine – coarse % 1.5- 2.5 Wort colour EBC (°L) 3.5 (1.9) Post coloration EBC (°L) 4.0 (2.1) -6.0 (2.8) Total Protein (dry malt) % 11.2 Soluble protein % 3.5 -4.4 Kolbach Index % 35.0- 45.0 Hartong 45° % 34.0- 43.0 Viscosity cp 1.6 Ph 5.6 -6.0 Diastatic power WK 250 Friability % 81.0 Glassiness (whole grains) % 2.5 PDMS 5.0 NDMA ppb 2.5 Filtration normal Saccharification time min 15 Clarity of wort clear |
|||||
| CHÂTEAU SPELT NATURE | 0,50 kg | 9,1% | Malt |
5 EBC
|
|
|
Typ:
Malt Features: Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts. Characteristics: Château Spelt malt imparts a sweet nutty flavor, adds a spicy aroma and an earthy character to your beer. Great for Belgian Saison and Wheat beer styles. Usage: Belgian saison, wheat beers, special beers.
Moisture % 6.0 Extract (dry basis) % 79 Wortcolour EBC (°L) 3 (1.7) -7 (3.2) Total Protein (dry malt) % 17.0 |
|||||
| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Citra | 90 gr | 5 min | Whirlpool | Pellets | 12,00% | 11,6 | 4,0 | |
|
Användning: Whirlpool Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
|
||||||||
| Citra | 100 gr | 3 dgr | Torrhumling | Pellets | 12,00% | 0,0 | 4,4 | |
|
Användning: Torrhumling Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
|
||||||||
| El Dorado | 100 gr | 3 dgr | Torrhumling | Pellets | 15,00% | 0,0 | 4,4 | |
|
Användning: Torrhumling Bred by CLS Farms, LLC, available on a larger scale for the first time during 2012 harvest. Fits the dual purpose/special mold.
|
||||||||
| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Lactic Acid | 10,00 gr | 60 min | Vattenjustering | Mäskning | ||
|
Typ: Vattenjustering Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. |
||||||
| Lactic Acid | 11,00 gr | 60 min | Vattenjustering | Kok | ||
|
Typ: Vattenjustering Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. |
||||||
| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| French Saison | 3711 | Wyeast Labs | Flytande | 80% | 18°C - 25°C | |
|
Labb: Wyeast Labs A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative b |
||||||
| Lactobacillus Plantarum | Probi Mage | Torr | 72% | 36°C - 38°C | ||
|
Labb: Probi Mage |
||||||
| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 64°C | 75 min | 15 min | Infusion | 18,98 L | |
|
Höjningstid: 15 min |
||||||
| Utmäskning | 76°C | 10 min | 10 min | Temperatur | 0,00 L | |
|
Höjningstid: 10 min |
||||||
Du måste logga in för att posta kommentarer
1.048 - 1.065
1.002 - 1.012
20 - 35
10 - 28
A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses. Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.
Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin
Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.
Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl. Appearance: Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent. Flavor: Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn’t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl. Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.
