Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch Size:

11 gallons

Boil Time:

90 min

Brew Date:

November 11, 2012

Tap Date:

November 30, 2012

Statistics

Target OG:

1.059 14.5° P

OG:

1.058 14.3° P

Reading 1:

1.006 1.5° P at 14 days

Reading 2:

1.006 1.5° P at 19 days

Target FG:

1.006 1.5° P

FG:

1.006 1.5° P

Real Extract:

3.8° P

Attenuation:

89.5% Apparent – 73.4% Real

Color:

5 SRM

IBU:

22.3 Tinseth

BU/GU:

0.38

ABV:

6.9%

ABW:

5.4%

Calories:

186 12 oz

General Info

1 oz Crystalized Ginger (15 min)

3 Star Anise (0 min)

6 g All Spice (0 min)

3 g Grains of Paradise (0 min)

Malts and Grains

Amount	Malt/Grain	% of Grist
15.00 pounds	Belgian Plisen Malt	63.8%
6.00 pounds	German Vienna Malt	25.5%
2.50 pounds	American Wheat Malt	10.6%
23.50 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.50 pounds	Rice Hulls
1.00 pounds	Brown Sugar, Light

Non-Fermentables

Amount	Non-Fermentable	Time
0.03	5.2 Stabilizer	60 minutes
2	Whirlfloc	15 minutes
0.03	Ginger Root	15 minutes
0.05	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.00 ounces	Golding	60 min	Bittering	Boil	Pellets	4.2%
0.50 ounces	Saaz	10 min	Aroma	Aroma	Pellets	4.8%
2.00 ounces	Saaz	2 min	Aroma	Aroma	Pellets	4.8%
8.00 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:

14 days @ 68° F

Secondary:

7 days @ 68° F

Winter Saison

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	90
OG:	1.058 / 14.3° P
Mash PH:
Boil PH:

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Log: Winter Saison