Saison
BJCP 2008 – 16C
Batch #:
2008-25
Brew Date:
September 6, 2008
Cost:
26.00
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent – 71% Real
Color:
18.7SRM
IBU:
27.5
BU/GU:
0.34
ABV:
9.2%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.50 pounds | American Pale Malt (2-Row) | 76.7% |
| 0.60 pounds | Crystal Malt 120L | 4% |
| 1.00 pounds | German Dark Munich Malt | 6.7% |
| 0.40 pounds | German Vienna Malt | 2.7% |
| 0.25 pounds | German Carafa III De-Husked Malt Wyermann | 1.7% |
| 0.50 pounds | Brown Sugar (Light) | 3.3% |
| 0.75 pounds | Sucrose (Table Sugar) | 5% |
| 15.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Super Golding | 60 minutes | Pellets | 7.0% | ||
| 0.25 ounces | Saaz | 20 minutes | Aroma, finishing. | Pellets | 5.8% | |
| 1.25 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Mexican Vanilla Extract | Other | minutes | |
| 1.00 | Cinnamon Stick, Whole | Other | minutes |
Fermentation and Aging
Primary:
7 days @ 74° F
Secondary:
14 days @ 74° F
Age:
28 days @ 68° F
General Info
Inspired by the "winter" saison, d'Hiver, in the May/June 2008 issue of Zymurgy. Will be given as gifts for the 2008 holiday season.
Procedure
- Mash at 149°F for 60 minutes.
- 90 minute boil.
- Ferment in primary for at least 7 days.
- Transfer to secondary and add vanilla and cinnamon.
- Keep in secondary for at least 14 days.
- Bottle with fresh yeast and condition for another 28 days.
