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BrewBlog: Saison Exp

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:

Dustin Zastera

Brew Date:

March 24, 2012

Yield:

5 gallons

Color (SRM/EBC):

2/4

Bitterness (Calc):

36.6 IBU (Tinseth)

BU/GU:

0.61

Calories:

194 (12 ounces)

Conditioning:

Bottles

ABV:

6.9%

ABW:

5.4%

Bottling ABV:

7.4%

Batch No:	83
OG:	1.060
OG (Plato):	14.74° P
Target OG:	1.052
FG:	1.008
FG (Plato):	2.05° P
Target FG:	1.008
Real Extract:	4.35° P
App. Atten.:	86.1%
Real Atten.:	70.5%

General Information

Method:	All Grain

Method:

All Grain

3724@90F:
Initial: 16.2B (1.064)
Day1: 13.5B (1.047)
Day2: 9.8B (1.024)
Day3: 7.4B (1.009)

3522@72F:
Initial: 14.6B (1.057)
Fermenting like gangbusters

Transferred to secondary on 4-20-2012, bottled on 8-26-2012. The 3724 yielded 18x750ml, 9x12oz, and 3x500ml. The 3522 yielded 18x750ml, 9x12oz, 1x500ml. Both batches carbonated with 5.25oz sucrose.

Comments

Split batch - two 5 gallon batches, one with 3724 and the other with 3522. Single mash, 2 separate boils. 1oz cascade at FWH, no other additions until yeast nutrient at 2 minutes. The 3724 also got 5t of diammonium phosphate during chilling. Mount hood added into the secondary a week before bottling. Both yeast were taken from previous batches and "proofed" with a 2 liter starter over the previous week.

Split batch - two 5 gallon batches, one with 3724 and the other with 3522. Single mash, 2 separate boils. 1oz cascade at FWH, no other additions until yeast nutrient at 2 minutes. The 3724 also got 5t of diammonium phosphate during chilling. Mount hood added into the secondary a week before bottling.

Both yeast were taken from previous batches and "proofed" with a 2 liter starter over the previous week.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

20.00 pounds

Rahr Pilsen Malt

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

99.4% of grist

0.13 pounds

German Acidulated (Sauer) Malt

Color (L):	1.7-2.8 °L
Info/Use:	High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

0.6% of grist

20.13 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	20.1 pounds
Grain Absorbtion:	4.3 gallons
Total Water Needed:	12 gallons	6.7 gallons (runoff) + 4.3 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	6.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.3 gallons	12 gallons (total water) – 6.7 gallons (mash water)

)

100% of grist

Hops

2.00 ounces

Cascade (Homegrown)

Region:	USA (Redwing, MN)
AAU Range:	5 - 5%
Typical Use:	Bittering, aroma, finishing, dry hopping.

10% Leaf @ 60 minutes
Type: Bittering
Use: First Wort

20 AAUs

2.00 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

3% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop

6 AAUs

4.00 ounces

Total Hop Weight

26 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

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%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH. Mash in with 5.5 gallons of water at 157F to hit a mash of 145F. Rest 90 minutes, then decoct 6qt of liquid to raise the mash to 157F. rest 30 min, then mash out with 12qt @boil to hit 172F. Sparge (2x) with 4 gallons of water at 170F.

Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH.

Mash in with 5.5 gallons of water at 157F to hit a mash of 145F. Rest 90 minutes, then decoct 6qt of liquid to raise the mash to 157F. rest 30 min, then mash out with 12qt @boil to hit 172F. Sparge (2x) with 4 gallons of water at 170F.

Tasting Reviews

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1 Review

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	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

View Dustin's Brewing Calendar

Awards & Competitions

Entry Name:	Saison Exp #2
Competition:	Upper Mississippi Mashout
Date:	Jan 25, 2013
Style:	Saison
Place:	1st (Gold)

Dustin's BrewBlogs

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American Weach	May 31, 2007
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Strong Golden Ale	May 7, 2007
NB Cream Ale	Apr 6, 2007
NB Hefeweissen	Mar 31, 2007
Verboden Vrucht Clone	Mar 14, 2007
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Dustin's Brew Status

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Gout Stout (2013)	Bottled
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Gout Stout (2017)	On Tap
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