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Alt.Saison
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 25, 2024
Style: |
Saison |
Brewer: |
Dustin Zastera |
Brew Date: |
June 20, 2015 |
Yield: |
5 gallons |
Color (SRM/EBC): |
2.5/4.9 |
Bitterness (Calc): |
45.3 IBU (Tinseth) |
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Batch No: |
126 |
OG: |
1.047 |
Target OG: |
1.047 |
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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. |
6/21/2015 - Blowout before 24 hours, though I think that has more to do with the very high percentage of wheat than anything else. Indicated temperature was 70F, and is being lowered by a wet towel. Indicated down to 68F in a 66F room. |
Based on the NB Synchronicity Saison |
5.00 pounds |
Weyermann Pale Wheat Malt |
62.5% of grist |
3.00 pounds |
Belgian Plisen Malt |
37.5% of grist |
8.00 pounds |
Total Grain Weight |
100% of grist |
1.00 ounces |
Target 11.4% Pellets @ 45 minutes Type: Bittering Use: Boil |
11.4 AAUs |
1.00 ounces |
Saaz 3% Leaf @ 30 minutes Type: Flavor Use: Boil |
3 AAUs |
1.00 ounces |
Styrian Celeia 1.5% Leaf @ 2 minutes Type: Aroma Use: Aroma |
1.5 AAUs |
3.00 ounces |
Total Hop Weight |
15.9 AAUs |
Total Boil Time: |
60 minutes |
Name: |
Belle Saison |
Manufacturer: |
Lallemand |
Product ID: |
Belle Saison |
Type: |
Ale |
Flocculation: |
Low |
Amount: |
12 gr |
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 |
Mash in with 2 gallons at 136F to hit a rest at 125F (protein). Rest 20 minutes, then infuse with 4.5 quarts of boiling water to hit a sacc rest temperature of 152F - rest 60 minutes. Infuse with 6 quarts of boiling water to hit a mash out temperature of 170F. Drain the tun and sparge with an additional 3.5 gallons at 170F. |
Alt.Saison
Date Brewed: |
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Brewer/Assistant: |
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Target |
Actual |
Strike Water Amount: |
2.7 |
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Strike Water Temperature: |
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Mash Temperature: |
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Mash Time: |
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Sparge Water Amount: |
5.5 |
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Sparge Water Temperature: |
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Pre-Boil Gravity: |
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Pre-Boil Amount: |
6 |
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Post-Boil Amount: |
5 |
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Boil Time: |
60 |
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Original Gravity: |
1.047 / 11.7° P |
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