Saison
BJCP 2008 – 16C
Batch #:
2011-03
Batch Size:
10.00 gallons
Brew Date:
January 16, 2011
Tap Date:
April 2, 2011
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent – 67.3% Real
Color:
11.5SRM
IBU:
29.9
BU/GU:
0.5
ABV:
7.1%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 2.00 pounds | DME - Light | 16.6% |
| 5.00 pounds | American Pale Malt (2-Row) | 41.5% |
| 1.75 pounds | German CaraMunich Malt I | 14.5% |
| 0.30 pounds | Belgian Special B Malt | 2.5% |
| 1.00 pounds | American Rye Malt | 8.3% |
| 2.00 pounds | Honey | 16.6% |
| 12.05 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Magnum | 60 minutes | Boil | Pellets | 12.1% | |
| 0.25 ounces | Citra | 20 minutes | Boil | Pellets | 14.1% | |
| 0.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 oz. | Coriander Seed | Spice | Boil | 15 minutes |
| .5 oz. | Bitter Orange Peel | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Saison | Wyeast | 3724 | Liquid |
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
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
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion Mash, Light Bodied Beer
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
| 2 | Mash Out | Infusion | 10 minutes | 168° F |
General Info
From the second runnings of Timothy's Tripel brew session. Recipe anticipates a 1.040 pre-boil gravity.
