BrewBlog: Session Saison
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: August 5, 2012
Tap Date: August 19, 2012
Yield: 11 gallons
Reference
Color (SRM/EBC):
3.8/7.5
Bitterness (Calc): 23.6 IBU (Daniels)
BU/GU: 0.51
Calories: 147 (12 ounces)
ABV: 5.6%
ABW: 4.4%
OG: 1.046
OG (Plato): 11.43° P
Target OG: 1.045
Reading 1: 1.004  (13 days)
FG: 1.004
FG (Plato): 1.03° P
Target FG: 1.006
Real Extract: 2.91° P
App. Atten.: 91%
Real Atten.: 74.5%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Rice Hulls  
Non-Fermentables
2 tbsp 5.2 Stabilizer @ 60 minutes  
2 tablets Whirlfloc @ 15 minutes  
10 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
2.50 ounces 4.2000000% Pellets @ 60 minutes
Type: Aroma
Use: Boil
10.5 AAUs
0.50 ounces 4.8000000% Pellets @ 10 minutes
Type: Aroma
Use: Boil
2.4 AAUs
0.50 ounces 4.4000000% Pellets @ 10 minutes
Type: Aroma
Use: Boil
2.2 AAUs
1.50 ounces 4.8000000% Pellets @ 2 minutes
Type: Aroma
Use: Boil
7.2 AAUs
1.50 ounces 4.4000000% Pellets @ 2 minutes
Type: Aroma
Use: Boil
6.6 AAUs
6.50 ounces Total Hop Weight 28.9 AAUs
Boil
Total Boil Time: 90 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 Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

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

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

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: 14 days @ 70° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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