Geoff Humphrey's BrewBlog > BrewBlogs > Saison du Tourpes [{"NAME":"Saison","CATEGORY":"Strong Belgian Ale","VERSION":"1","CATEGORY_NUMBER":"25","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2021","TYPE":"Pale Ale","OG_MIN":"1.048","OG_MAX":"1.065","FG_MIN":"1.002","FG_MAX":"1.008","IBU_MIN":"20","IBU_MAX":"35","COLOR_MIN":"5","COLOR

Saison
BJCP 2021 – 25B

Batch #:

2023-03

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

March 2, 2023

Statistics

OG:

1.060 14.7° P

FG:

1.008 2.1° P

Real Extract:

4.4° P

Attenuation:

85.7% Apparent – 70.1% Real

Carbonation:

2.9 volumes

Color:

5.7SRM

IBU:

30.7

BU/GU:

0.51

ABV:

6.8%

ABW:

5.4%

Calories:

195 12 oz

Fermentables

Amount	Fermentable	% of Grist
16.00 pounds	Pilsen Dingemans	64.6%
2.00 pounds	Corn Sugar (Dextrose)	8.1%
2.00 pounds	Vienna Malt Weyermann	8.1%
2.00 pounds	Wheat Malt, Pale Weyermann	8.1%
1.00 pounds	Acidulated Weyermann	4%
1.00 pounds	Wheat Soft Red, Flaked Briess	4%
0.75 pounds	Caramunich I Weyermann	3%
24.75 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.00 ounces	Magnum	60 minutes	Boil	Pellet	12.3%
1.50 ounces	Saaz	30 minutes	Boil	Pellet	3.5%
1.50 ounces	Styrian Goldings	30 minutes	Boil	Pellet	3.5%
1.50 ounces	Saaz	10 minutes	Boil	Pellet	3.5%
1.50 ounces	Styrian Goldings	10 minutes	Boil	Pellet	3.5%
1.00 ounces	Saaz	20 minutes	Aroma	Pellet	3.5%
1.00 ounces	Styrian Goldings	20 minutes	Aroma	Pellet	3.5%
9.00 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
0.50 g	Baking Soda (NaHCO3)	Water Agent	Mash	0 minutes
1.50 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
0.50 g	Canning Salt (NaCl)	Water Agent	Mash	0 minutes
4.00 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
4.00 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
4.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.50 g	Baking Soda (NaHCO3)	Water Agent	Sparge	0 minutes
1.00 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
0.50 g	Canning Salt (NaCl)	Water Agent	Sparge	0 minutes
3.00 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
3.00 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
3.00 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Belgian Saison I Ale	White Labs	WLP565	Liquid
Belgian Saison	Wyeast Labs	3724	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.85 gallons

Boil Time:

90 minutes

Evaporation Rate:

5.83% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Single Infusion - Max Fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	75 minutes	145° F

Fermentation and Aging

Primary:

2 days @ 64° F

Secondary:

5 days @ 82° F

Tertiary:

5 days @ 34° F

Age:

14 days @ 40° F

General Info

Use foil on the carboy instead of an airlock or blowoff. These yeast strains are highly sensitive to backpressure. This will avoid the dreaded "stall."

Saison du Tourpes

SaisonBJCP 2021 – 25B