Saison
BJCP 2008 – 16C
Batch #:
2011-18
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
September 18, 2011
Tap Date:
October 22, 2011
Statistics
OG:
1.060 14.7° P
FG:
1.000 0° P
Real Extract:
2.7° P
Attenuation:
100% Apparent
81.6% Real
81.6% Real
Color:
8.4SRM
IBU:
26.3
BU/GU:
0.44
ABV:
7.6%
ABW:
6.2%
Calories:
189 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 17.00 pounds | German Pilsen Malt (2-Row) | 72.5% |
| 3.00 pounds | American Rye Malt | 12.8% |
| 1.00 pounds | German Vienna Malt | 4.3% |
| 0.33 pounds | German CaraMunich Malt I | 1.4% |
| 0.12 pounds | German Carafa III De-Husked Malt Wyermann | 0.5% |
| 2.00 pounds | Sucrose (Table Sugar) | 8.5% |
| 23.45 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.1% | |
| 1.00 ounces | Saaz | 10 minutes | Aroma | Leaf | 3.5% | |
| 1.00 ounces | Saaz | 0 minutes | Dry Hop | Leaf | 3.5% | |
| 3.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| French Saison | Wyeast | 3711 | 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, Extra Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 90 minutes | 147° F |
Fermentation and Aging
Primary:
14 days @ 75° F
General Info
Classic amber Saison for the slight chill of the autumn months. Intended to be quaffable yet warming with more liberal use of toasted and caramel malts (but still less than 7% of the grist) to round out the flavors associated with the season.
