Automagisk Alkemist

Saison (16 C / BJCP 2008)

Ölrecept
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
 
Malt
Namn Mängd % Typ Färg
CHÂTEAU PILSEN NATURE 5,00 kg 90,9% Malt 3 EBC
 

Typ: Malt
Färg: 3 EBC  
Malningsgrad: 2,00%
Fuktighet: 4,50%
Utbyte: 81%
Potential: 1.037 SG
Enzymatisk aktivitet: 250,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,2%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Castle Malting®

Features: The lightest coloured Belgian malt. Produced from the finest European
malting barley varieties. Kilned at up to 80 - 85°C.

Characteristics: The lightest in colour, this malt is well modified and can be easily
mashed with a single-temperature infusion. Our Château Pilsen malt carries a
strong, sweet malt flavour and contains enough enzymatic power to be used as base
malt.

Usage: All beer types

%: Up to 100% of the mix

2.5 – 3.5 EBC (European Brewing Convention)
1.5 – 1.9°L (Lovibond)

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
Färg: 5 EBC  
Malningsgrad: 0,00%
Fuktighet: 6,00%
Utbyte: 79%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 17,0%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Castle Malting®

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.
3 –7 EBC (European Brewing Convention)
1.7 –3.2 °L (Lovibond)

Moisture % 6.0

Extract (dry basis) % 79

Wortcolour EBC (°L) 3 (1.7) -7 (3.2)

Total Protein (dry malt) % 17.0

Humle
Namn Mängd Tid Användning Form Alfa IBU gr/L
Citra 90 gr 5 min Whirlpool Pellets 12,00% 11,6 4,0

Användning: Whirlpool
Form: Pellets
Alfa: 12,00%
IBU: 11,6
gr/L: 4,0
48.0 mg/L AA
38,1 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Citra 100 gr 3 dgr Torrhumling Pellets 12,00% 0,0 4,4

Användning: Torrhumling
Form: Pellets
Alfa: 12,00%
IBU: 0,0
gr/L: 4,4
53.3 mg/L AA
42,3 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

El Dorado 100 gr 3 dgr Torrhumling Pellets 15,00% 0,0 4,4

Användning: Torrhumling
Form: Pellets
Alfa: 15,00%
IBU: 0,0
gr/L: 4,4
66.7 mg/L AA
52,9 AAU
Beta: 7,50%
HSI: 20,00%
Ursprung: U.S.

Bred by CLS Farms, LLC, available on a larger scale for the first time during 2012 harvest. Fits the dual purpose/special mold.
Used for: Experimental Ales
Aroma: Tropical fruit flavors, intense aromas of stone fruits (pear, cherries), candy (Lifesavers), watermelon.
Substitutions: None at this time
Storage: Good
14-16% AA / 7-8% Beta

Övriga ingredienser
Namn Mängd Tid Typ Användning
Lactic Acid 10,00 gr 60 min Vattenjustering Mäskning

Typ: Vattenjustering
Användning: Mäskning
Används till: Mäsk pH

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
Användning: Kok
Används till: Mäsk pH

Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.

Jäst
Namn Produkt ID Labb Form Förjäsbarhet Temperatur
French Saison 3711 Wyeast Labs Flytande 80% 18°C - 25°C

Labb: Wyeast Labs
Labb: Wyeast Labs
Form: Flytande
Förjäsbarhet: 80%
Temperatur: 18°C - 25°C
Typ: Ale
Flockulering: Medium
Bäst till: French and Belgian Saison or Farmhouse ales
Max antal generationer: 5
Generation: 0

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
Labb: Probi Mage
Form: Torr
Förjäsbarhet: 72%
Temperatur: 36°C - 38°C
Typ: Ale
Flockulering: Låg
Max antal generationer: 5
Generation: 0

Mäskning
Namn Temp. Tid Höjningstid Typ Vatten
Försockringsrast 64°C 75 min 15 min Infusion 18,98 L

Höjningstid: 15 min
Typ: Infusion
Vatten: 18,98 L

Utmäskning 76°C 10 min 10 min Temperatur 0,00 L

Höjningstid: 10 min
Typ: Temperatur
Vatten: 0,00 L

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