Geoff Humphrey's BrewBlog > BrewBlogs > Saison Par-Automne [{"NAME":"Saison","VERSION":"1","CATEGORY":"Belgian and French Ale","CATEGORY_NUMBER":"16","STYLE_LETTER":"C","STYLE_GUIDE":"BJCP 2008","TYPE":"Ale","OG_MIN":"1.048","OG_MAX":"1.065","FG_MIN":"1.002","FG_MAX":"1.012","IBU_MIN":"20","IBU_MAX":"35","ABV_MIN":"5","ABV_MAX":"7","COLOR_FORMULA":"SRM","COLOR_MIN":"5","COLOR_MAX":"14","INFO":"A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity."}]

Saison
BJCP 2008 – 16C

Batch #:

2008-29

Brew Date:

September 28, 2008

Cost:

29.00

Statistics

OG:

1.080 19.3° P

FG:

1.020 5.1° P

Real Extract:

7.7° P

Attenuation:

73.6% Apparent – 60.1% Real

Color:

16.2SRM

IBU:

29.5

BU/GU:

0.37

ABV:

7.6%

ABW:

6.2%

Calories:

265 12 oz

Fermentables

Amount	Fermentable	% of Grist
11.00 pounds	British Maris Otter Pale Malt	66.3%
3.00 pounds	German Light Munich Malt	18.1%
0.33 pounds	Belgian Biscuit Malt	2%
0.25 pounds	British Chocolate Malt	1.5%
0.62 pounds	Crystal Malt 75L	3.7%
0.13 pounds	Crystal Malt 20L	0.8%
1.25 pounds	Sucrose (Table Sugar)	7.5%
16.58 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.00 ounces	Super Golding	90 minutes	Boil	Pellets	7.0%
0.25 ounces	Saaz	20 minutes	Boil	Pellets	5.8%
1.25 ounces	Total Hop Weight

Fermentation and Aging

Primary:

7 days @ 65° F

Secondary:

7 days @ 65° F

Age:

42 days @ 40° F

General Info

Rework of original Saison Autome in Zymurgy to accommodate a double mash - 5 gallons of this and another 5 gallons of Lightning Arse.

Procedure

Make a 1000ml yeast starter at least two days in advance of brew session
Mash at 152-154°F for at least 60 minutes
90 minute boil
Add hops according to schedule
Cool and pitch yeast
Ferment cool: between 64-68°F
Cold condition for at least six weeks

Saison Par-Automne

SaisonBJCP 2008 – 16C