Saison p/ concurso - V2

on 12 de janeiro de 2013

Segunda tentativa de variação da Saison.  Fermento reutilizado da V1 de Saison, mas basicamente repeti a receita aumentando a OG, que tinha dado baixa na outra receita:


Saison p/ concurso V2
Saison
Type: All Grain Date: 12-Jan-13
Batch Size (final fervura-contração): 26.00 l Brewer: Philip Zanello
Boil Size: 42.28 l Asst Brewer:
Boil Time: 60 min Equipment: Equipamento da Brix - 19L
End of Boil Volume 28.00 l Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 19.00 l Est Mash Efficiency 88.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 78.6 %
0.45 kg Munich II (Weyermann) (16.7 EBC) Grain 2 7.1 %
0.35 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 5.5 %
0.06 kg Caramunich II (Weyermann) (124.1 EBC) Grain 4 0.9 %
0.50 kg Cane (Beet) Sugar (0.0 EBC) Sugar 5 7.9 %
28.00 g Nugget [11.00 %] - Boil 60.0 min Hop 6 26.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
6.00 g Yeast Nutrient (Boil 3.0 days) Other 8 -
22.00 g Saaz [3.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.00 Items Gas GLP (Boil 0.0 mins) Other 10 -
1.0 pkg Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) [50.28 ml] Yeast 11 -
Beer Profile
Est Original Gravity: 1.057 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 7.1 %
Bitterness: 26.0 IBUs
Est Color: 8.6 EBC
Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 6.36 kg
Sparge Water: 32.88 l Grain Temperature: 30.0 C
Sparge Temperature: 78.0 C Tun Temperature: 30.0 C

Mash PH: 5.40
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 30.27 l of water at 67.0 C 64.4 C 75 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min
Sparge Step: Fly sparge with 32.88 l water at 78.0 C

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 3.0

Carbonation Used:  1.7Kgf/cm²
Keg/Bottling Temperature: 2 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 2 C
Notes
recirc: 15 min
pH depois do sparge: 6
O whirlpool formou bem no buraco da torneira! Não sei porque. E por isso puxou muito sedimento para o fermentador e também fez com que sobrasse uns bons 4L na panela..
pitching temp: 17ºC - fermento reutilizado da leva 1 do dia 23 dez
aerado com bomba de ar.

04-fev: 1.004!! 7,1%AA e 92%ADF!! No nariz, muito bubblegum e cravo. Gosto parecido com a versão 1 da Saison, com bastante cravo dominando, final seco e alcoólico. Ainda bem turva, opaca igual garapa e cor laranja escuro.. Transferido hoje.

17-março: engarrafado

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