Saison – All Grain GONE


General Info

Obtained 10 gallons of second runnings wort from the Rockyard.  Originally, the gravity was supposed to be around 13 Brix (SG 1.051), but it ended up being about half that, or 6.5 Brix (SG 1.025).  The grist was made up of 96.8% Pilsner malt and 3.2% wheat malt.  Based on this, I calculated the  approximate grain bill for the 10 gallons and added additional grains that I mashed and combined with the wort.  

Since the gravity was lower than expected, I added some Extra Light DME and some Belgian Candi sugar.  I'll also add some table sugar about 2-3 days into fermentation since I don't want too many simple sugars right at the beginning.  

The DME and Belgian Candi sugar was added to some of the boiling wort and dissolved before being added back into the boil

I didn't have any CaraMunich, so I substituted some Crystal 40 and Belgian Aromatic.  

Additional Non-Fermentables:  2 g of crushed Grains of Paradise.


Mini-mash resulted in 5.75 gallons of 10 Brix (1.040) wort, for a total of (40*5.75) 230 GP.

With a total of about 16 gallons of wort, I had a long reduction boil to get down to about 11.25 gallons at flame out.  Measured OG was 15.4 Brix (1.061) with the refractometer.  Hydrometer measured 1.064 at 72F, which would be 1.065 adjusted for temperature.  Not sure how I ended up being so off in the estimates[1], unless the two kegs of wort were different gravities (I only measured one).

Once the table sugar is added, the adjusted OG should be around 1.075.  

[1] Gravity Point (GP) Breakdown:

Mini-mash wort: 230 GP

2nd Running wort @ 1.025: 10*25 = 250 GP

3 lb Light DME (44 ppg) = 3*44 = 132 GP

3 lb Table Sugar (sucrose, 36 ppg) = 3*36 = 108 GP

1 lb Belgian Candi Sugar (36 ppg) = 1 * 36 = 36 GP

230+250+132+108+36 = 756 GP in 15.75 gallons.

756/11.25 = 67.2 => 1.067. 

Take out the 3lb table sugar, you have 756-108 = 648.

648/11.25 = 57.6 => 1.058

I was about 10 points off in these calculations from the actual OG, pre-sugar addition.  Either I didn't get accurate readings from my hydrometer, or my ppg assumptions about the DME and Belgian Candi sugar are off.  The sugar had to come from somewhere.  

20100824 - Dissolved 3 lbs table sugar in 4 cups boiled water and allowed to cool.  Added half to each carboy, which worked out to about 3 1/2 cups in each.  Also moved to temperature controlled fridge and started raising temp 1 F per day until I reach 80F.  

20100831 - Day 10, currently at 78F and the SG has only dropped to 1.030.  This is pretty standard for this yeast strain (Wyeast says it will stall at about 1.035 and then pick up given enough time and temp).  I'm going to start raising this about 2 deg F each day until I'm close to 90 F and see what happens.  The temp range on this yeast is 70-95 F!  OBTW, even though it's still pretty sweet, the flavor and aroma is spot on.  Note: Sample take from the carboy w/o the thermowell.  

20100912 - Day 22, a few days after bring the temp back down after being as high as 88F, a sample from carboy w/ the the thermowell is 1.016 @76F. Also took a sample from the other carboy, and the gravity is the same.  At least I know they're both behaving similarly.  Temp currently set to 80F, so Ill leave there for another week and see if it drops any further.  

20100919 - Day 29, SG dropped to 1.008 and the sweetness is gone.  Very dry, but still with a lot of the Saison character.  Lowered temp to 75F and plan to keep it there for another week before removing it from temp control and racking to secondary for a while until kegs free up. 


Amount Extract % of Grist
3.00 pounds DME - Extra Light 15.2%
3.00 pounds Total Extract Weight 15.2% of grist

Malts and Grains

Amount Malt/Grain %
9.00 pounds American Pilsen Malt 45.6%
0.25 pounds American Wheat Malt 1.3%
4.00 pounds Belgian Plisen Malt 20.3%
3.00 pounds German Light Munich Malt 15.2%
0.25 pounds Belgian Aromatic Malt 1.3%
0.25 pounds Crystal Malt 40L 1.3%
16.75 pounds Total Grain Weight 84.8%


Amount Adjunct
1.00 pounds Candi Sugar, Amber
3.00 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
3 oranges, 1 grapefruit Sweet Orange Peel 5 minutes
40 g Coriander Seed 5 minutes
2 Star Anise 5 minutes
2 tablets Whirlfloc 15 minutes


Amount Hop Time AA
2.00 ounces Styrian Golding 90 min 5.2%
2.00 ounces Hallertauer Mittlefruh 60 min 3.8%
2.00 ounces Hallertauer Mittlefruh 30 min 3.8%
2.00 ounces Styrian Golding 5 min 5.2%
8.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Saison Wyeast 3724 1500 ml

Equipment Profile My Equipment [cegolf]

Mash Profile Single Step Temperature Mash, Light Bodied Beer


Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Saccharification 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Fermentation and Aging

14 days @ 80° F
14 days @ 70° F

Second Runnings Saison

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 5.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 9    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.075 / 18.2° P    
Mash PH:      
Boil PH:      

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