Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Conditioning:

Keg

Brew Date:

May 3, 2014

Statistics

Target OG:

1.071 17.3° P

OG:

1.068 16.6° P

Reading 1:

1.008 2.1° P at 10 days

Reading 2:

1.006 1.5° P at 33 days

Target FG:

1.007 1.8° P

FG:

1.006 1.5° P

Real Extract:

4.2° P

Attenuation:

91% Apparent – 74.7% Real

Color:

5.1 SRM

IBU:

29.8 Daniels

BU/GU:

0.44

ABV:

8.3%

ABW:

6.4%

Calories:

216 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
23.00 pounds	Belgian Plisen Malt	82.1%
3.00 pounds	American Rye Malt	10.7%
2.00 pounds	German Light Munich Malt	7.1%
28.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.00 pounds	Rice Hulls
1.00 pounds	Dextrose (Corn Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
2	Whirlfloc	15 minutes
0.05	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Hallertauer Mittlefruh	60 min	Aroma	Boil	Leaf	2.9%
1.25 ounces	Magnum	60 min	Bittering	Boil	Pellets	9.5%
2.00 ounces	Hallertauer Mittlefruh	20 min	Aroma	Boil	Leaf	2.9%
5.25 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

Summer Saison 2014

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.8
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: Summer Saison 2014