Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Brew Date:

March 5, 2016

Statistics

Target OG:

1.072 17.5° P

OG:

1.068 16.6° P

Reading 1:

1.006 1.5° P at 15 days

Target FG:

1.008 2.1° P

FG:

1.006 1.5° P

Real Extract:

4.2° P

Attenuation:

91% Apparent – 74.7% Real

Color:

5.4 SRM

IBU:

27.8 Tinseth

BU/GU:

0.41

ABV:

8.3%

ABW:

6.4%

Calories:

216 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
18.38 pounds	Belgian Plisen Malt	57.4%
5.94 pounds	Belgian Pale Ale Malt	18.6%
5.69 pounds	German Vienna Malt	17.8%
2.00 pounds	American Wheat Malt	6.3%
32.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Dextrose (Corn Sugar)

Non-Fermentables

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

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.25 ounces	Summit	60 min	Bittering	Boil	Pellets	16.0%
1.50 ounces	Nelson Sauvin	5 min	Aroma	Aroma	Pellets	12.0%
2.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
French Saison	Wyeast	3711	3500 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, Medium 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	60 min.	154°F	Add 100% of mash water at 166° F / 74° 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

Spring Saison 2016

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	10.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.3
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: Spring Saison 2016