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