Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch Size:

5 gallons

Brew Date:

November 22, 2013

Statistics

Target OG:

1.084 20.2° P

Target FG:

1.021 5.3° P

Color:

10.8 SRM

IBU:

26.1 Tinseth

Malts and Grains

Amount	Malt/Grain	% of Grist
11.00 pounds	Belgian Plisen Malt	74.2%
2.00 pounds	German Wheat Malt Light	13.5%
1.00 pounds	German Dark Munich Malt	6.7%
0.50 pounds	Belgian Biscuit Malt	3.4%
0.33 pounds	Belgian Caravienne Malt	2.2%
14.83 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Brown Sugar, Light

Non-Fermentables

Amount	Non-Fermentable	Time
1 gram	Grains of Paradise	10 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.50 ounces	Magnum	75 min	Bittering	First Wort	Pellets	15.2%
1.00 ounces	Styrian Golding	20 min	Flavor	Boil	Pellets	3.8%
1.50 ounces	Total Hop Weight

Yeasts

Mash Profile Cereal Mash and Single Infusion Mash

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Boil cereal adjuncts to add to infusion mash.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° C

Prickly Pear Saison

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	4.9
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	3.7
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	60
OG:	1.084 / 20.2° P
Mash PH:
Boil PH:

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Log: Prickly Pear Saison