Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch Size:

11 gallons

Boil Time:

90 min

Brew Date:

August 5, 2012

Tap Date:

August 19, 2012

Statistics

Target OG:

1.045 11.2° P

OG:

1.046 11.4° P

Reading 1:

1.004 1° P at 13 days

Target FG:

1.006 1.5° P

FG:

1.004 1° P

Real Extract:

2.9° P

Attenuation:

91.2% Apparent – 74.6% Real

Color:

3.8 SRM

IBU:

23.6 Daniels

BU/GU:

0.51

ABV:

5.6%

ABW:

4.4%

Calories:

148 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
11.00 pounds	Belgian Plisen Malt	57.9%
6.00 pounds	German Vienna Malt	31.6%
2.00 pounds	British Torrified Wheat	10.5%
19.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Rice Hulls

Non-Fermentables

Amount	Non-Fermentable	Time
2 tbsp	5.2 Stabilizer	60 minutes
2 tablets	Whirlfloc	15 minutes
10 tsp	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.50 ounces	Golding	60 min	Aroma	Boil	Pellets	4.2%
0.50 ounces	Saaz	10 min	Aroma	Boil	Pellets	4.8%
0.50 ounces	Styrian Golding	10 min	Aroma	Boil	Pellets	4.4%
1.50 ounces	Saaz	2 min	Aroma	Boil	Pellets	4.8%
1.50 ounces	Styrian Golding	2 min	Aroma	Boil	Pellets	4.4%
6.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
French Saison	Wyeast	3711	2000 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash 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

Calcium:

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 and Aging

Primary:

14 days @ 70° F

Secondary:

10 days @ 67° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Session Saison

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	90
OG:	1.046 / 11.4° P
Mash PH:
Boil PH:

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Log: Session Saison