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Saision Halbes Jahrhundert

Saision Halbes Jahrhundert

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 526.00 l
Fermentation: Ale, Two Stage
Date: 08 Jan 2015
Brewer: Rhys and Ellen et al
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
4.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 72.7 %
0.50 kg Gladfield Munich Malt (7.4 SRM) Grain 2 9.1 %
0.50 kg Gladfield Wheat Malt (2.1 SRM) Grain 3 9.1 %
0.50 kg Invert Sugar (0.0 SRM) Sugar 4 9.1 %
50.00 g Ellen’s Hops [6.00 %] – Boil 60.0 min Hop 5 25.9 IBUs
20.00 g Ellen’s Hops [6.00 %] – Boil 10.0 min Hop 6 3.8 IBUs
10.00 g Ellen’s Hops [6.00 %] – Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs
1.0 pkg Belle Saison (Danstar #-) [23.66 ml] Yeast 8 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 29.6 IBUs
Est Color: 3.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 20.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 5.50 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.04 l of water at 73.1 C 65.6 C 75 min

Carbonation and Storage

Volumes of CO2: 2.3

Notes

Re-hydrated yeast in 100ml water, added to 300ml wort and left on stir plate day before brew

Gravity was 1.044 at 30c