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Saison – All Grain GONE

Statistics

Comments

holding a steady internal carboy temp of 75 Degrees on day one of primary. Had issues hitting mash temp, started high almost 158, and then lowered temp, which dropped to 145 with 20 minutes left in mash. This may have led to lower mash efficiency. Racked to secondary of 5-10-09 for clarifying for a few days. Will rack to corny sometime the same week.

Malts and Grains

Amount	Malt/Grain	% of Grist
15.00 pounds	Pale Malt, Maris Otter	68.2%
4.50 pounds	Wheat Malt	20.5%
2.50 pounds	Vienna Malt	11.4%
22.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
0.60 pounds	Candi Sugar, Clear
0.25 pounds	Corn Sugar (Dextrose)

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Saaz	60 min	Aroma	Boil	Pellet	5.8%
2.00 ounces	Styrian Goldings	60 min	Aroma	Boil	Pellet	3.5%
1.00 ounces	Styrian Goldings	40 min	Aroma	Boil	Pellet	3.5%
1.00 ounces	Saaz	10 min	Aroma	Boil	Pellet	2.6%
5.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Form	Amount
Belgian Style Ale Yeast Blend	White Labs	Liquid

Mash Infusion

Step	Description	Temp.	Time
Mash In	Infusion	150° F	75 min.
Mash Out	Infusion	168° F	10 min.

Fermentation and Aging