Geoff Humphrey's BrewBlog > BrewBlogs > Saison Wit’cha [{"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 #:

2016-04

Batch Size:

5.00 gallons

Boil Time:

90 min

Brew Date:

June 12, 2016

Tap Date:

June 26, 2016

Statistics

OG:

1.050 12.4° P

FG:

1.000 0° P

Real Extract:

2.2° P

Attenuation:

100% Apparent – 82.3% Real

Color:

3.3SRM

IBU:

36.1

BU/GU:

0.72

ABV:

7.1%

ABW:

5.2%

Calories:

157 12 oz

Fermentables

Amount	Fermentable	% of Grist
5.50 pounds	German Pilsen Malt (2-Row)	45.8%
5.00 pounds	German Wheat Malt Light	41.7%
0.50 pounds	Flaked Oats	4.2%
1.00 pounds	Sucrose (Table Sugar)	8.3%
12.00 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
0.50 ounces	Sterling	90 minutes	First Wort	Pellets	7.7%
1.00 ounces	Sterling	60 minutes	Boil	Pellets	7.7%
0.60 ounces	Sterling	2 minutes	Boil	Pellets	7.7%
2.10 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Belle Saison	Lallemand		Dry

Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

5.00 gallons

Boil Volume:

6.50 gallons

Evaporation Rate:

11.00% 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:

0.50 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

#	Name	Type	Time	Temp.
1	Mash In	Infusion	75 minutes	150° F

Fermentation and Aging

Primary:

13 days @ 68° F

Age:

7 days @ 40° F

General Info

Witbier base with Saison yeast. Mash PH was 5.3 - no need to adjust.

Procedure

Single infusion mash at 150°F.
Boil 90 minutes, adding hops according to schedule.
Cool wort.
Pitch yeast.

Saison Wit’cha

SaisonBJCP 2008 – 16C