BrewBlog: Saison Octobre
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 23, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
8.4/16.5
Bitterness (Calc): 26.3 IBU (Rager)
BU/GU: 0.4
Calories: 214 (12 ounces)
ABV: 7.6%
ABW: 5.9%
Batch No: 18-2012
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.062
FG: 1.009
FG (Plato): 2.31° P
Target FG: 1.009
Real Extract: 4.81° P
App. Atten.: 85.7%
Real Atten.: 70.2%
Status: Primary
General Information
Method: All Grain
Comments

Pitched yeast at 62°F - climbed to 70°F by the end of the first day of fermentation. Letting it free rise.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
9.00 pounds 42% 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
8.00 pounds 37.3% of grist
21.45 pounds 100% of grist
Adjuncts
2.00 pounds Turbinado Sugar  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Biere de Garde
Manufacturer: Wyeast Labs
Product ID: 3725
Type: Ale
Flocculation: Low
Attenuation: 76.5%
Alcohol Tolerance: High
Temperature Range: 70–95°F
Amount: 3000 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

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29.5 Efficiency: 89.8%
Notes:

Mash profile for most well-modified malts.

Steps

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

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

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.

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