Saison para concurso V1

Primeira tentativa de brassagem de uma saison para o VIII Concurso Nacional das Acervas.

Saison p/ concurso

Saison

Type: All Grain	Date: 23-Dec-12
Batch Size (fermenter): 27.00 l	Brewer: Philip Zanello
Boil Size: 38.58 l	Asst Brewer:
Boil Time: 70 min	Equipment: Brix-19L (balde30L)
End of Boil Volume 28.08 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 19.00 l	Est Mash Efficiency 70.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): -
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 4.70 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 79.4 % 0.34 kg Munich II (Weyermann) (16.7 EBC) Grain 2 5.7 % 0.34 kg Wheat Malt, Ger (3.9 EBC) Grain 3 5.7 % 0.06 kg Caramunich II (Weyermann) (124.1 EBC) Grain 4 1.0 % 0.48 kg Cane (Beet) Sugar (0.0 EBC) Sugar 5 8.1 % 52.00 g Sterling [7.00 %] - Boil 60.0 min Hop 6 38.8 IBUs 1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 - 21.00 g Sterling [7.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
Beer Profile
Est Original Gravity: 1.051 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG	Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.6 %	Actual Alcohol by Vol: 5.2 %
Bitterness: 38.8 IBUs	Calories: 421.7 kcal/l
Est Color: 9.1 EBC
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 5.92 kg
Sparge Water: 29.84 l	Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C	Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 23.19 l of water at 71.3 C 65.6 C 75 min
Sparge Step: Fly sparge with 29.84 l water at 75.6 C
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 3.0
Notes
aerado com bomba de ar. 09-jan-2013: FG: 1.006, 5,2% alc., 86,4% atenuação!! Wow. A cerveja termina muito clean e sem doce, gostei muito...tá bem apimentada. O problema será o álcool e o amargor, que não estão muito altos...na próxima versão eu farei ela um pouco "maior". Transferido para post-mix a 4ºC. 14-fev-2013: engarrafado em 29 garrafas.