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Saison

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 19, 2024

Specifics
Style: Saison
Brewer: Dustin Zastera
Brew Date: July 30, 2011
Yield: 5 gallons
Color (SRM/EBC): 2/3.9
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%
BJCP Style Info: Saison
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.
General Information
Method: All Grain
Comments

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.

Next:
Lower, thick mash.  No decoction.  More bittering or sulfate or both.  Ferment with huge 3724 starter - save the blend experiment for later.
Malts and Grains
10.00 pounds Rahr Pale Malt (2-Row) 100% of grist
10.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
1 teaspoon Yeast Nutrient @ 10 minutes  
Hops
1.00 ounces Perle 8% Leaf @ 60 minutes
Type: Bittering
Use: Boil 		8 AAUs
1.00 ounces Mount Hood 5% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop 		5 AAUs
2.00 ounces Total Hop Weight 13 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Belgian Saison
Manufacturer: Wyeast
Product ID: 3724
Type: Ale
Flocculation: Low
Attenuation: 78%
Temperature Range: 70–95°F
Amount: 125 ml
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

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.
Fermentation
Primary: 30 days @ 87° F
Secondary: 120 days @ 65° F
Saison
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  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  
     
     
     
     
Brew Day Notes
 

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