Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Brew Date:

September 20, 2014

Tap Date:

October 31, 2014

Statistics

Target OG:

1.068 16.6° P

OG:

1.068 16.6° P

Reading 1:

1.006 1.5° P at 15 days

Reading 2:

1.004 1° P at 32 days

Target FG:

1.007 1.8° P

FG:

1.004 1° P

Real Extract:

3.8° P

Attenuation:

94% Apparent – 77.1% Real

Color:

4.7 SRM

IBU:

34 Daniels

BU/GU:

0.5

ABV:

8.5%

ABW:

6.7%

Calories:

218 12 oz

General Info

Table sugar added w/ about 2 qt of cooled, boiled water 3 days into fermentation. Adds about 3GP to the original OG of 1.065

Slowly raised fermentation temp 2deg/day starting at 68 F up to 80 F (6 days) and then let it slowly cool down to a minimum of 68F as fermentation slowed down.

Malts and Grains

Amount	Malt/Grain	% of Grist
24.00 pounds	Belgian Plisen Malt	88.9%
2.00 pounds	German Light Munich Malt	7.4%
1.00 pounds	American Wheat Malt	3.7%
27.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Sucrose (Table Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
2	Whirlfloc	15 minutes
3 tbsp	Yeast Nutrient	15 minutes
2 tbsp	5.2 Stabilizer

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Nelson Sauvin	60 min	Bittering	Boil	Pellets	10.0%
1.50 ounces	Nelson Sauvin	20 min	Bittering	Boil	Pellets	10.0%
3.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
French Saison	Wyeast	3711	3000 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 Step Temperature 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 with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

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:

4 days @ 67° F

Secondary:

10 days @ 67° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Saison Q3 2014

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	120
OG:	1.068 / 16.6° P
Mash PH:
Boil PH:

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Log: Saison Q3 2014