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Klon av Brasserie Dupont. Den definitiva saison — torr, kryddig, fruktig och oerhört uppfriskande. Belgiens mest kopierade farmhouse ale. Upplagt av craftfork.com.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Pilsner Malt(Germany) | Malt | Mash | 4.76 kg | 0% | 3.2 EBC |
| Wheat Malt(Germany) | Malt | Mash | 450 g | 0% | 3.9 EBC |
| Table Sugar (Sucrose)(United States) | Sugar | Mash | 340 g | 0% | 0 EBC |
| Total | 5.55 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| East Kent Goldings(England) | Boil | 28 g | 5.5% | 18.687% | 90 min |
| Saaz(Czech Republic) | Boil | 14 g | 3.5% | 2.713% | 15 min |
| Saaz(Czech Republic) | Whirlpool | 14 g | 3.5% | — | 0 min |
| Total | 56 g | 21 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| Belgian Saison 3724(3724) | Wyeast | 1 pkt | 78% | 22°C–32°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 71°C | 16.6 L |
| Sparge water | — | 15.3 L |
| Total water | 31.9 L | |
| Mash volume | 20.3 L | |
| Pre-boil volume | 27.1 L | |
| Boil volume (hot) | 27.5 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.72.
| Total | Mash water (16.7 L) | Sparge water (15.3 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 3 g | 1.6 g | 1.4 g |
| Calcium chloride – CaCl₂ | 2.5 g | 1.3 g | 1.2 g |
| Epsom salt – MgSO₄ | 1.5 g | 0.8 g | 0.7 g |
| Baking soda – NaHCO₃ | 1.5 g | 0.8 g | 0.7 g |
| Chalk – CaCO₃ | 0.5 g | 0.3 g | 0.2 g |
| Lactic acid (88%) | 2.6 mL | 2.6 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Mäskning | Infusion | 65°C | 75 min | — |
| Total (1 steps) | 65°C | 75 min | ||