AG#34 – Enchantress

American style Saison, brewed using Calypso hops (hence the name)

ecipe Overview
Target Wort Volume Before Boil: 26.50 l Actual Wort Volume Before Boil: 26.50 l
Target Wort Volume After Boil: 22.70 l Actual Wort Volume After Boil: 22.70 l
Target Volume Transferred: 20.80 l Actual Volume Transferred: 20.80 l
Target Volume At Pitching: 20.80 l Actual Volume At Pitching: 20.80 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.046 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.062 SG Actual OG: -No Record-
Target FG: 1.008 SG Actual FG: -No Record-
Target Apparent Attenuation:: 87.2 % Actual Apparent Attenuation: 0.0 %
Target ABV: 7.2 % Actual ABV: 0.0 %
Target ABW: 5.7 % Actual ABW: 0.0 %
Target IBU (using Rager): 34.9 IBU Actual IBU: 35.3 IBU
Target Color (using Morey): 3.5 SRM Actual Color: 3.5 SRM
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 64 degF Actual Fermentation Temp: 64 degF
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 5.000 kg 83.3 % 2.4 In Mash/Steeped
UK Munich Malt 0.500 kg 8.3 % 1.0 In Mash/Steeped
Sugar – White Sugar/Sucrose 0.500 kg 8.3 % 0.0 Start Of Boil
Hops
Variety Alpha Amount IBU Form When
US Calypso 12.6 % 14 g 23.6 Bagged Pellet Hops 60 Min From End
US Calypso 12.6 % 12 g 11.2 Bagged Pellet Hops 30 Min From End
US Calypso 12.6 % 141 g 0.0 Bagged Pellet Hops At turn off
US Calypso 12.6 % 57 g 0.0 Bagged Pellet Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP566-Belgian Saison II

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

 

Total Calcium (ppm): 82 Total Magnesium (ppm): 8
Total Sodium (ppm): 10 Total Sulfate (ppm): 44
Total Chloride(ppm): 21 Total Bicarbonate (ppm): 30
Mash Schedule
Mash Type: Full Mash
Schedule Name: Brooklyn Saison

 

Step Type Temperature Duration
Rest at 122 degF 10
Raise by infusion to 146 degF 0
Rest at 146 degF 60
Raise by infusion to 152 degF 0
Rest at 152 degF 15
Raise by infusion to 168 degF 0
Rest at 168 degF 10
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