Saison 20L

Instructions:

  • Alcohol % 6,3
  • OG: 1,060
    FG: 1,008
  • IBU: 30
  • Yeast: Fermentis BE-134
  • Hops: Saaz

Malts:
Château Pilsen: 5 kg
Château Wheat Blanc: 0,6kg


Masing:

1. Mash in @65°C 90 min
2. Mash out 75°C 10 min

Boiling:
Boil @ 100°C 60 min
30g Saaz to be added at the beginning
add 20g Saaz 30 min before the end of boiling

add 30g Saaz 15 min before the end of boiling

16.00

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