Saison – All Grain GONE

Statistics

Malts and Grains

Amount Malt/Grain %
6.50 pounds German Pilsen Malt (2-Row) 64.2%
1.50 pounds German Wheat Malt Light 14.8%
1.50 pounds German Light Munich Malt 14.8%
0.25 pounds Belgian Biscuit Malt 2.5%
0.25 pounds Belgian Aromatic Malt 2.5%
0.13 pounds Honey Malt 1.2%
10.13 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 gm Grains of Paradise 15 minutes
4 gm Coriander Seed 15 minutes
3 gm Sweet Orange Peel 15 minutes
3 pods Cardamom 15 minutes

Hops

Amount Hop Time AA
0.50 ounces Saaz 75 min 3.9%
0.50 ounces Hallertauer Mittlefruh 75 min 4.6%
0.50 ounces Saaz 15 min 3.9%
0.50 ounces Hallertauer Mittlefruh 15 min 4.6%
0.50 ounces Saaz 0 min 3.9%
0.50 ounces Hallertauer Mittlefruh 0 min 4.6%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
French Saison Wyeast 3711 50 ml

Procedure

Infusion mash at 149 deg F x 60 min

1 tea CaCl2 to mash

1:4 Tap to Reverse Osmosis water ratio

Fermentation and Aging

Primary:
7 days @ 63° F

Saison 13

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.053 / 13.1° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.