Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Brew Date:

April 7, 2012

Tap Date:

May 5, 2012

Statistics

Target OG:

1.066 16.1° P

OG:

1.066 16.1° P

Reading 1:

1.006 1.5° P at 15 days

Reading 2:

1.004 1° P at 21 days

Target FG:

1.008 2.1° P

FG:

1.004 1° P

Real Extract:

3.7° P

Attenuation:

93.8% Apparent – 77% Real

Color:

6.5 SRM

IBU:

33.1 Daniels

BU/GU:

0.5

ABV:

8.3%

ABW:

6.4%

Calories:

209 12 oz

General Info

Straight forward Saison recipe. The grain bill was partially inspired by the label on a bottle of Funkwerks' Saison.

The rye was added on a whim at the last minute.

Malts and Grains

Amount	Malt/Grain	% of Grist
21.00 pounds	Belgian Plisen Malt	80.8%
1.50 pounds	German Light Munich Malt	5.8%
1.50 pounds	German Rye Malt	5.8%
1.50 pounds	American Wheat Malt	5.8%
0.50 pounds	German CaraMunich Malt I	1.9%
26.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.75 pounds	Sucrose (Table Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
3 stars	Star Anise	15 minutes
2 tablets	Whirlfloc	15 minutes
4 tbs	Yeast Nutrient	15 minutes
2 squirts	Fermcap	120 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Magnum	60 min	Bittering	Boil	Pellets	9.7%
2.50 ounces	Styrian Golding	30 min	Aroma	Boil	Pellets	4.4%
2.00 ounces	Styrian Golding	0 min	Aroma	Boil	Pellets	4.4%
6.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
French Saison	Wyeast	3711	2000 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 @ 68° F

Secondary:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Saison 2012

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.1
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	120
OG:	1.066 / 16.1° P
Mash PH:
Boil PH:

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Log: Saison 2012