BrewBlog: Saison Octobre
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 18, 2011
Tap Date: October 22, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
7.7/15.2
Bitterness (Calc): 32.6 IBU (Rager)
BU/GU: 0.53
Calories: 198 (12 ounces)
ABV: 7.7%
ABW: 6%
Batch No: 18-2011
OG: 1.062
OG (Plato): 15.21° P
Target OG: 1.061
FG: 1.004
FG (Plato): 1.03° P
Target FG: 1.008
Real Extract: 3.59° P
App. Atten.: 93.2%
Real Atten.: 76.4%
Status: On Tap
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
17.00 pounds 79.3% of grist
3.00 pounds 14% of grist
1.00 pounds 4.7% of grist
0.33 pounds 1.5% of grist
0.12 pounds 0.6% of grist
21.45 pounds 100% of grist
Adjuncts
2.00 pounds Sucrose (Table Sugar)  
Reference
Hops
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

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Grain Temperature: °F Tun Temperature: °F
Sparge Temperature: °F PH:
PPG: 30.3 Efficiency: 88.1%
Notes:
Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation
Primary: 14 days @ 75° F
Tasting Reviews
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