BrewBlog: Saison
Brewer: Dustin Zastera
Brew Date: July 30, 2011
Yield: 5 gallons
Color (SRM/EBC):
Bitterness (Calc): 24.9 IBU (Tinseth)
BU/GU: 0.43
Calories: 189 (12 ounces)
Conditioning: Bottles
ABV: 6.4%
ABW: 5%
Bottling ABV: 6.9%
Batch No: 74
OG: 1.058
OG (Plato): 14.27° P
Target OG: 1.055
Reading 1: 1.044  (7 days)
Reading 2: 1.028  (40 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.008
Real Extract: 4.68° P
App. Atten.: 82.1%
Real Atten.: 67.2%
General Information
Method: All Grain

Make a starter to keep the yeast from stalling.


Initial tasting notes:
Opened one of the 'XX' slop bottles to check the carbonation at 10 days.  Reasonable carb for such a short time.  Fruity-sweet aroma, some earthiness - apricots, raisins, plums.    The initial pour had some of the dry hop aroma, but it quickly dissipated.  Darker color than I'd like.  Still sweeter than I'd like.

Possible fixes:
Mash lower (dry it out) and pitch with a huge amount of yeast (faster ferment).  Needs a bit more earthiness to get anywhere close to DuPont.  No lingering sweetness aside from the 2-row.  I might actually have to use the Pils malt in this case to get the dryness and color right.  Possibly 3522 to mix things up a bit.  Perhaps a blend of 3724 and 3522 with no decoction.

Lower, thick mash.  No decoction.  More bittering or sulfate or both.  Ferment with huge 3724 starter - save the blend experiment for later.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1 teaspoon Yeast Nutrient @ 10 minutes  
Total Boil Time: 60 minutes
Name: Belgian Saison
Manufacturer: Wyeast
Product ID: 3724
Type: Ale
Flocculation: Low
Attenuation: 78%
Temperature Range: 70–95°F
Amount: 125 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP


Mash in with 10qts (2.5gal) at 159F (grain at 70F) and mash at 144F for 90 minutes.  Decoct with 10 pints to mash out.  Sparge with 5 gallons to reach a pre-boil volume of 6.5 gallons.

Use diammonium phosphate nutrient at the prescribed rate for wine yeast.

Dry hop in the primary once the krausen has fallen.  

Bottle in a timely manner to 3.5 volumes, 7 oz sucrose per 5 gallons.

Special Procedures

Ferment warm.  Started at 72F and ramped to 85F over 2 days.  At day 7, ramp to 95F.  Degas regularly.

Carbed to 4 volumes.

Primary: 30 days @ 87° F
Secondary: 120 days @ 65° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
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Gout Stout (2016)Conditioning
DanuberOn Tap
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California CommonPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary