BrewBlog: Saison Q3 2014
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: September 20, 2014
Tap Date: October 31, 2014
Yield: 12 gallons
Reference
Color (SRM/EBC):
4.7/9.3
Bitterness (Calc): 34 IBU (Daniels)
BU/GU: 0.5
Calories: 217 (12 ounces)
ABV: 8.5%
ABW: 6.7%
OG: 1.068
OG (Plato): 16.6° P
Target OG: 1.068
Reading 1: 1.006  (15 days)
Reading 2: 1.004  (32 days)
FG: 1.004
FG (Plato): 1.03° P
Target FG: 1.007
Real Extract: 3.84° P
App. Atten.: 93.8%
Real Atten.: 76.8%
General Information
Method: All Grain

Table sugar added w/ about 2 qt of cooled, boiled water 3 days into fermentation.  Adds about 3GP to the original OG of 1.065

Slowly raised fermentation temp 2deg/day starting at 68 F up to 80 F (6 days) and then let it slowly cool down to a minimum of 68F as fermentation slowed down.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
2 Whirlfloc @ 15 minutes  
3 tbsp Yeast Nutrient @ 15 minutes  
2 tbsp 5.2 Stabilizer  
Reference
Hops
1.50 ounces 10.0000000% Pellets @ 60 minutes
Type: Bittering
Use: Boil
15 AAUs
1.50 ounces 10.0000000% Pellets @ 20 minutes
Type: Bittering
Use: Boil
15 AAUs
3.00 ounces Total Hop Weight 30 AAUs
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: 3000 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: 33.2 Efficiency: 96%
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 @ 67° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
print logprint default Output to Beer XML
Chris's Logs
All Club Logs
BYO Black Widow Porte... Nov 5, 2016
Spring Saison 2016 Mar 5, 2016
New Year’s Ugh ... Jan 2, 2016
Biere de Garde 2015 Dec 30, 2015
Creamed Ugh Q4 2015 Nov 9, 2015
Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
<< <  More  [1] 2 3 4 5 > >>