mauromanca
New Member
Hello dear friends HB,
thank you for give me some space for discuss about my next creature. As a prologue, I am an Italian man that lives in Edinburgh, but my English isn't quite clear in some occasion, so sorry if you find some errors.
Next week I will brew my next beer, a Belgian Style Saison in Partial Mash:
HOME BREW RECIPE:
Title: Estiu17
Author: Mauretto
Brew Method: Partial Mash
Style Name: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 8 liters
Boil Gravity: 1.058
Efficiency: 100% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.0??
ABV (standard): 5.8
IBU (tinseth): 33.56
SRM (ebcmorey): 13.34
FERMENTABLES:
1500 g - Liquid Malt Extract - Light - SG 1.030 (late addition) (40%)
1000 g - Dry Malt Extract - Wheat - SG 1.037(late addition) (27%)
750 g - Dry Malt Extract - Extra Light- SG 1.037 (20%)
80 g - American - Caramel / Crystal 75L - SG 1.005(2%)
400 g - Liquid Malt Extract - Munich - SG 1.030 (late addition) (11%)
HOPS:
32 g - East Kent Goldings, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 20.2
25 g - East Kent Goldings, Type: Pellet, AA: 6.5, Use: Boil for 15 min, IBU: 7.8
10 g - East Kent Goldings, Type: Pellet, AA: 6.5, Use: Boil for 5 min, IBU: 1.28
BU/GU: 0.51
YEAST:
2 x Danstar - Belle Saison Yeast
Starter: No
Form: Dry
Attenuation (avg): 85%
Flocculation: Low
Optimum Temp: 17.22 - 23.89 C
Fermentation Temp: 18 C
Pitch Rate: 0.75 (M cells / ml / deg P)
About the recipe: all the SG for the ingredients has been modified in gr/Lt. Generally the SG in all the Brewing software is on ppG. But I brew in litres and I take quantities in gr or litres. That it is what my Italian mate on the italian forum teach me and I wish is correct.
So I will make a minimash with the grains for 30/40 minutes in 1.5 litres of water at 65/70 C. Then I take off the grain, without sparge because I not extract sugars from these grains but only color and flavor. Then I put 6.5 more in the pot, then I reach boiling and I put the DME extra light. The the hops for 60 min, 45 min and 5 minutes. When I am on the 50 minute I put as well the LME light, the LME munich,and the DME wheat. I cool the wort, good aeration and I pitch the yeast. 14 days at 20 degrees and then other 14 days in bottle at 20 degrees. After that at least 1 month a 8/10 degrees.
So, that's all folks. Sorry if I'am confused writing, but please, I applied in a big forum like that for know all the ideas that you can give me for learn much better to brew.
Thank you
thank you for give me some space for discuss about my next creature. As a prologue, I am an Italian man that lives in Edinburgh, but my English isn't quite clear in some occasion, so sorry if you find some errors.
Next week I will brew my next beer, a Belgian Style Saison in Partial Mash:
HOME BREW RECIPE:
Title: Estiu17
Author: Mauretto
Brew Method: Partial Mash
Style Name: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 8 liters
Boil Gravity: 1.058
Efficiency: 100% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.0??
ABV (standard): 5.8
IBU (tinseth): 33.56
SRM (ebcmorey): 13.34
FERMENTABLES:
1500 g - Liquid Malt Extract - Light - SG 1.030 (late addition) (40%)
1000 g - Dry Malt Extract - Wheat - SG 1.037(late addition) (27%)
750 g - Dry Malt Extract - Extra Light- SG 1.037 (20%)
80 g - American - Caramel / Crystal 75L - SG 1.005(2%)
400 g - Liquid Malt Extract - Munich - SG 1.030 (late addition) (11%)
HOPS:
32 g - East Kent Goldings, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 20.2
25 g - East Kent Goldings, Type: Pellet, AA: 6.5, Use: Boil for 15 min, IBU: 7.8
10 g - East Kent Goldings, Type: Pellet, AA: 6.5, Use: Boil for 5 min, IBU: 1.28
BU/GU: 0.51
YEAST:
2 x Danstar - Belle Saison Yeast
Starter: No
Form: Dry
Attenuation (avg): 85%
Flocculation: Low
Optimum Temp: 17.22 - 23.89 C
Fermentation Temp: 18 C
Pitch Rate: 0.75 (M cells / ml / deg P)
About the recipe: all the SG for the ingredients has been modified in gr/Lt. Generally the SG in all the Brewing software is on ppG. But I brew in litres and I take quantities in gr or litres. That it is what my Italian mate on the italian forum teach me and I wish is correct.
So I will make a minimash with the grains for 30/40 minutes in 1.5 litres of water at 65/70 C. Then I take off the grain, without sparge because I not extract sugars from these grains but only color and flavor. Then I put 6.5 more in the pot, then I reach boiling and I put the DME extra light. The the hops for 60 min, 45 min and 5 minutes. When I am on the 50 minute I put as well the LME light, the LME munich,and the DME wheat. I cool the wort, good aeration and I pitch the yeast. 14 days at 20 degrees and then other 14 days in bottle at 20 degrees. After that at least 1 month a 8/10 degrees.
So, that's all folks. Sorry if I'am confused writing, but please, I applied in a big forum like that for know all the ideas that you can give me for learn much better to brew.
Thank you