BrewBlog: Saison 2012
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: April 7, 2012
Tap Date: May 5, 2012
Yield: 12 gallons
Reference
Color (SRM/EBC):
6.5/12.8
Bitterness (Calc): 33.1 IBU (Daniels)
BU/GU: 0.5
Calories: 211 (12 ounces)
ABV: 8.3%
ABW: 6.4%
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.066
Reading 1: 1.006  (15 days)
Reading 2: 1.004  (21 days)
FG: 1.004
FG (Plato): 1.03° P
Target FG: 1.008
Real Extract: 3.76° P
App. Atten.: 93.6%
Real Atten.: 76.7%
General Information
Method: All Grain

Straight forward Saison recipe.  The grain bill was partially inspired by the label on a bottle of Funkwerks' Saison.  

The rye was added on a whim at the last minute.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
21.00 pounds 80.8% of grist
1.50 pounds 5.8% of grist
1.50 pounds 5.8% of grist
1.50 pounds 5.8% of grist
0.50 pounds 1.9% of grist
26.00 pounds 100% of grist
Adjuncts
1.75 pounds Sucrose (Table Sugar)  
Non-Fermentables
3 stars Star Anise @ 15 minutes  
2 tablets Whirlfloc @ 15 minutes  
4 tbs Yeast Nutrient @ 15 minutes  
2 squirts Fermcap @ 120 minutes  
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: French Saison
Manufacturer: Wyeast
Product ID: 3711
Type: Ale
Flocculation: Low
Attenuation: 77-83%
Alcohol Tolerance: High
Temperature Range: 65–77°F
Amount: 2000 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29.4 Efficiency: 86.8%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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