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BrewBlog: Cold Saison

Specifics

Style:

Category:	Belgian and French Ale
Number:	16C

A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity.

Commercial Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin.

Brewer:

Lon Chubiz

Brew Date:

November 8, 2015

Yield:

6 gallons

Calories:

211 (12 ounces)

Conditioning:

Keg

ABV:

7.3%

ABW:

5.7%

Batch No:	23
OG:	1.065
OG (Plato):	15.9° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.97° P
App. Atten.:	83.9%
Real Atten.:	68.7%

General Information

Method:	All Grain

Method:

All Grain

Cold brewed saison with French Saison yeast. Done at 58F.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

6.00 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

50% of grist

6.00 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

50% of grist

12.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	0.59 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.8 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 0.6 gallons (boil evaporation)
Grain Amount:	12 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	9.9 gallons	6.8 gallons (runoff) + 2.6 gallons (grain absorbtion) + 0.50 gallons (equip. loss)
Mash Water Needed:	4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.9 gallons	9.9 gallons (total water) – 4 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8% Pellets
Type: Bittering
Use: Boil

8 AAUs

1.00 ounces

Total Hop Weight

8 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	French Saison
Manufacturer:	Wyeast
Product ID:	3711
Type:	Ale
Flocculation:	Low
Attenuation:	77-83%
Alcohol Tolerance:	High
Temperature Range:	65–77°F

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	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	0.50 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

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