From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 19, 2024
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O.G.: | 1.048 - 1.065 |
F.G.: | 1.002 - 1.012 |
ABV: | 5.0 - 7.0% |
Bitterness: | 20 - 35 IBUs |
Color: | 5 - 14 SRM |
Info: | 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. |
Method: | All Grain |
7-31-2014: Brewed. Initial readings were 6.5 gallons at 11.4B. Pitched with the indicated temperature at 72F. The Willamette hops were taken from the 2010 harvest. 8-1-2014: Evidence of fermentation apparent at 12 hours. Blowout caught at 16 hours. 12-14-14: Transfer to keg from secondary. |
10.00 pounds | Belgian Plisen Malt | 100% of grist |
10.00 pounds | Total Grain Weight | 100% of grist |
1/2 tsp. | Yeast Nutrient @ 10 minutes |
1.00 ounces |
Northern Brewer 9.8% Pellets @ 60 minutes Type: Bittering Use: Boil |
9.8 AAUs |
1.20 ounces |
Williamette 3% Leaf @ 1 minutes Type: Aroma Use: Aroma |
3.6 AAUs |
2.20 ounces | Total Hop Weight | 13.4 AAUs |
Total Boil Time: | 60 minutes |
Name: | Belgian Ardennes |
Manufacturer: | Wyeast |
Product ID: | 3522 |
Type: | Wheat |
Flocculation: | High |
Attenuation: | 74% |
Temperature Range: | 65–85°F |
Amount: | 125 ml |
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: Prepared by GWMAP |
Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH. Mash in with 2.75 gallons of water at 160F to hit a mash of 145F. Infuse with 5 quarts, boiling, to increase the mash temperature to 160F and rest 30 minutes. Infuse with 4 quarts , boiling, to increase the mash to the mash-out temperature of 170F. Add hops to the kettle and drain the tun. Sparge with an additional 12 quarts at 170F to collect a final volume of 6.5 gallons. Bottle with 5 ounces of sucrose. |
Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 3.3 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 5.3 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 6 | |
Post-Boil Amount: | 5 | |
Boil Time: | 60 | |
Original Gravity: | 1.058 / 14.3° P | |