Saison Modify Recipe All Grain
5
SRM
Stats
OG1.056
FG1.008
IBU40.3
ABV6.20
SRM5.0
BJCP 2004 - Saison

Recipe Notes: Start yeast at around 70F, let it go. Tried to infuse heat to get up to 80F. Took a really long time to finish.
Tasting Notes: Third place @ 21st Annual So Cal Regional Homebrew Championship. Tasted better fresh, but had some interesting changes as it aged.
Download Recipe: BeerXML
Status Testing
Rating 39 (1 Votes) - Rate The Recipe
Brewer brahn
Boil Size 8 Gal
Boil Time 60 mins
Batch Size 6.3 Gal
Primary 1 days at 70 °F
Secondary 30 days at 80 °F
Tertiary 0 days at -0 °F
Lager/Condition 0 days at -0 °F
Calories (12oz) 179
  Style Comparison
  Low   High
OG 1.048 1.056 1.080
FG 1.010 1.008 1.016
IBU 25 40.3 45
SRM 5 5.0 12
ABV 5 6.2 8.5
CO2 2.3 3.4 2.9


% Weight Grain Type Color
77.4% 10.25 lbs Pale Malt (2 Row) US Grain 2
11.3% 1.5 lbs Rye Malt Grain 4.7
11.3% 1.5 lbs White Wheat Malt Grain 2.4


Weight Hop Notes Form AA% Boil Time
2.19 oz Goldings, East Kent Boil Pellet 5.00 60 mins
1 oz Styrian Goldings Boil Pellet 3.50 15 mins
0.42 oz Goldings, East Kent Aroma Pellet 5.00 0 mins
0.42 oz Styrian Goldings Aroma Pellet 3.50 0 mins
0.42 oz Saaz Aroma Pellet 3.50 0 mins


Lab Product Name Type Form
Wyeast Labs 3724 Belgian Saison Yeast Ale Liquid


Weight Name Time Type Use
0.35 oz Gypsum (Calcium Sulfate) 0 mins Water Agent Mash


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None


Mash:
Name Type Target Temp Time
Sacc Infusion 147 °F 60 mins
Mashout: 170 °F


Submitted By: brahn On 7/2/08
Last Updated: 7/2/08