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Saison Exp

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 26, 2024

Specifics
Style: Saison
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%
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

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.
Malts and Grains
20.00 pounds Rahr Pilsen Malt 99.4% of grist
0.13 pounds German Acidulated (Sauer) Malt 0.6% of grist
20.13 pounds Total Grain Weight 100% of grist
Hops
2.00 ounces Cascade (Homegrown) 10% Leaf @ 60 minutes
Type: Bittering
Use: First Wort 		20 AAUs
2.00 ounces Mount Hood 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
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.

Saison Exp
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 6.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.3  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.7  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.060 / 14.7° P  
     
     
     
     
Brew Day Notes
 

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