Saison 2002
A ProMash Recipe Report
Batch Size (Gal):
|
11.00
|
Wort Size (Gal):
|
11.00
|
Total Grain (Lbs):
|
28.75
|
|
|
Anticipated OG:
|
1.070
|
Plato:
|
17.06
|
Anticipated SRM:
|
4.2
|
|
|
Anticipated IBU:
|
35.8
|
|
|
Brewhouse Efficiency:
|
68
|
%
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
66.1
|
19.00 lbs.
|
Pilsener
|
Belgium
|
1.037
|
2
|
21.7
|
6.25 lbs.
|
Wheat Malt
|
Belgium
|
1.038
|
2
|
7.0
|
2.00 lbs.
|
Candy Sugar
|
|
1.047
|
0
|
3.5
|
1.00 lbs.
|
Vienna Malt
|
Germany
|
1.037
|
3
|
1.7
|
0.50 lbs.
|
Acidulated Malt
|
Germany
|
1.038
|
2
|
Potential represented as SG per pound per gallon.
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
3.25 oz.
|
Styrian Goldings
|
Plug
|
5.20
|
31.9
|
60 min
|
4.25 oz.
|
Czech Saaz
|
Plug
|
2.90
|
3.9
|
5 min
|
White Labs WLP565 Belgian Saison I
Mash Type:
|
Multi Step
|
|
Grain Lbs:
|
26.75
|
|
Water Qts:
|
32.10
|
Before Additional Infusions
|
Water Gal:
|
8.02
|
Before Additional Infusions
|
Qts Water Per Lbs Grain:
|
1.20
|
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: 10.16 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
orange peel, coriander, pepper
|
Generated with ProMash Brewing Software |