Oppskrift: Gåserud
Type: Saison
Gåserud er en av våre faste øl som brygges om igjen med jevne mellomrom. Oppskriften justeres noe fra gang til gang, avhengig av tilgjengelige råvarer men hovedsaklig er det den samme hver gang.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 15.9 gal | 60 min | 20.0 IBUs | 12.7 EBC | 1.066 | 1.013 | 7.1 % |
| Actuals | 1.064 | 0 | 0.0 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Saison | 16 C | 1.048 - 1.065 | 1.002 - 1.012 | 20 - 35 | 9.9 - 27.6 | 2.3 - 2.9 | 5 - 7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner (Weyermann) | 31.747 lbs | 78.18 |
| Munich I (Weyermann) | 2.646 lbs | 6.51 |
| Wheat, Torrified | 2.646 lbs | 6.51 |
| Caramunich III (Weyermann) | 14.82 oz | 2.28 |
| Sugar, Table (Sucrose) | 2.646 lbs | 6.51 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Cluster | 2.82 oz | 60 min | Boil | Pellet | 7 |
| Saaz | 2.42 oz | 0 min | Boil | Pellet | 3 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Saison I Ale (WLP565) | White Labs | 70% | 68°F - 75°F |
| Belgian Saison II Yeast (WLP566) | White Labs | 82% | 68°F - 78°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 149°F | 60 min |
Download
| Download this recipe's BeerXML file |