Saison 2001
A ProMash Recipe Report
|
Batch Size (Gal):
|
5.25
|
Wort Size (Gal):
|
5.25
|
|
Total Grain (Lbs):
|
13.75
|
|
|
|
Anticipated OG:
|
1.070
|
Plato:
|
17.13
|
|
Anticipated SRM:
|
4.2
|
|
|
|
Anticipated IBU:
|
34.6
|
|
|
|
Brewhouse Efficiency:
|
68
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
65.5
|
9.00 lbs.
|
Pilsener
|
Belgium
|
1.037
|
2
|
|
1.8
|
0.25 lbs.
|
Acidulated Malt
|
Germany
|
1.038
|
2
|
|
21.8
|
3.00 lbs.
|
Wheat Malt
|
Belgium
|
1.038
|
2
|
|
3.6
|
0.50 lbs.
|
Vienna Malt
|
Germany
|
1.037
|
3
|
|
7.3
|
1.00 lbs.
|
Candy Sugar
|
|
1.047
|
0
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.50 oz.
|
Styrian Goldings
|
Plug
|
5.20
|
30.8
|
60 min
|
|
2.00 oz.
|
Czech Saaz
|
Plug
|
2.90
|
3.8
|
5 min
|
White Labs WLP565 Belgian Saison I
|
Mash Type:
|
Multi Step
|
|
|
Grain Lbs:
|
12.75
|
|
|
Water Qts:
|
15.94
|
Before Additional Infusions
|
|
Water Gal:
|
3.98
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.25
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
120
|
20 Min
|
|
Intermediate Rest:
|
0
|
0 Min
|
|
Saccharification Rest:
|
150
|
60 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 5.01 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
|
orange peel, coriander, pepper
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Generated with ProMash Brewing Software |