Saison – All Grain GONE



Pitched yeast at 62°F - climbed to 70°F by the end of the first day of fermentation. Letting it free rise.

Malts and Grains

Amount Malt/Grain %
9.00 pounds German Pilsen Malt (2-Row) 42%
3.00 pounds American Rye 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%
8.00 pounds American Pale Malt (2-Row) 37.3%
21.45 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Turbinado Sugar


Amount Hop Time AA
1.00 ounces Magnum 60 min 12.1%
1.00 ounces Saaz 10 min 3.5%
2.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Biere de Garde Wyeast Labs 3725 3000 ml

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

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

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

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

Water Profile London, England

Saison Octobre

Date Brewed:  

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: 1.066 / 16.1° P    
Mash PH:      
Boil PH:      

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