Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch #:

18-2012

Batch Size:

10 gallons

Boil Time:

90 min

Brew Date:

September 23, 2012

Statistics

Target OG:

1.062 15.2° P

OG:

1.066 16.1° P

Target FG:

1.009 2.3° P

FG:

1.009 2.3° P

Real Extract:

4.8° P

Attenuation:

85.7% Apparent – 70.2% Real

Color:

8.4 SRM

IBU:

26.3 Rager

BU/GU:

0.4

ABV:

7.6%

ABW:

5.9%

Calories:

213 12 oz

Comments

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

Malts and Grains

Amount	Malt/Grain	% of Grist
9.00 pounds	German Pilsen Malt (2-Row)	42%
3.00 pounds	American Rye Malt	14%
1.00 pounds	German Vienna Malt	4.7%
0.33 pounds	German CaraMunich Malt I	1.5%
0.12 pounds	German Carafa III De-Husked Malt	0.6%
8.00 pounds	American Pale Malt (2-Row)	37.3%
21.45 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.00 pounds	Turbinado Sugar

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.1%
1.00 ounces	Saaz	10 min	Aroma	Aroma	Leaf	3.5%
2.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Biere de Garde	Wyeast Labs	3725	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

Typical Efficiency:

72%

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:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

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 100% of mash water at 162° F / 72° C

Water Profile London, England

Calcium:

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.

Saison Octobre

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.1
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.066 / 16.1° P
Mash PH:
Boil PH:

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Log: Saison Octobre