Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Saison – All Grain GONE

Batch #:

18-2011

Batch Size:

10 gallons

Boil Time:

90 min

Brew Date:

September 18, 2011

Tap Date:

October 22, 2011

Statistics

Target OG:

1.061 15° P

OG:

1.062 15.2° P

Target FG:

1.008 2.1° P

FG:

1.004 1° P

Real Extract:

3.6° P

Attenuation:

93.4% Apparent – 76.3% Real

Color:

7.7 SRM

IBU:

32.6 Rager

BU/GU:

0.53

ABV:

7.7%

ABW:

Calories:

197 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
17.00 pounds	American Pilsen Malt	79.3%
3.00 pounds	American Wheat Malt	14%
1.00 pounds	German Vienna Malt	4.7%
0.33 pounds	German CaraMunich Malt I	1.5%
0.12 pounds	German Carafa III De-Husked Malt	0.6%
21.45 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.00 pounds	Sucrose (Table Sugar)

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.25 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.1%
1.00 ounces	Saaz	10 min	Aroma	Aroma	Leaf	3.5%
1.00 ounces	Saaz	0 min	Aroma	Boil	Leaf	3.5%
3.25 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
French Saison	Wyeast	3711	2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

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:

0.80 gallons

Loss:

1.00 gallons

Mash Profile
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Notes:

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Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

14 days @ 75° F

Saison Octobre

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.1
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.062 / 15.2° P
Mash PH:
Boil PH:

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Log: Saison Octobre