Saison
BJCP 2015 – 25B
Batch #:
2024-10
Batch Size:
11.00 gallons
Boil Time:
90 min
Status:
Conditioning
Brew Date:
July 14, 2024
Statistics
OG:
1.058 14.3° P
FG:
1.006 1.5° P
Real Extract:
3.8° P
Attenuation:
89.5% Apparent – 73.4% Real
Carbonation:
2.8 volumes
Color:
8.5SRM
IBU:
28.7
BU/GU:
0.49
ABV:
7.4%
ABW:
5.4%
Calories:
186 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 15.00 pounds | Pilsen Dingemans | 63.7% |
| 2.50 pounds | Munich I Weyermann | 10.6% |
| 2.50 pounds | Pale Rye Malt Weyermann | 10.6% |
| 2.00 pounds | Sucanat | 8.5% |
| 1.00 pounds | Acidulated Weyermann | 4.2% |
| 0.37 pounds | Caramunich I Weyermann | 1.6% |
| 0.19 pounds | Carafa Special III Weyermann | 0.8% |
| 23.56 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.40 ounces | Magnum | 60 minutes | Boil | Pellet | 16.8% | |
| 1.50 ounces | Saaz | 10 minutes | Boil | Pellet | 2.4% | |
| 1.50 ounces | Saaz | 20 minutes | Whirlpool @ 175°F | Pellet | 2.4% | |
| 4.40 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 3.50 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 3.50 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 3.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 1.30 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 2.00 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 2.00 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 2.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Saison | Wyeast Labs | 3724 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.18 gallons
Boil Time:
90 minutes
Evaporation Rate:
2.46% per hour
Hop Utilization:
100%
Trub Chiller Loss:
0.26 gallons
Mash Profile Single Infusion - High Fermentability
Ideal Grain Temp:
68°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Temperature | Temperature | 60 minutes | 147° F |
Fermentation and Aging
Primary:
14 days @ 68° F
General Info
Classic amber Saison for the slight chill of the autumn months. Intended to be quaffable yet warming with toasted and caramel malts to round out the flavors associated with autumn.
Pitch yeast at 62°F - let climb to 70°F by the end of the first day of fermentation and free rise to end.
