Saison 2009
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 24, 2024
Specifics
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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 |
0.50 pounds | Weyermann Pale Wheat Malt | 5% of grist |
1.50 pounds | Rahr Pale Malt (2-Row) | 15% of grist |
8.00 pounds | Rahr Pilsen Malt | 80% of grist |
10.00 pounds | Total Grain Weight | 100% of grist |
1.00 ounces |
Sterling 7% Pellets @ 60 minutes Type: Bittering Use: Boil |
7 AAUs |
1.00 ounces |
Hallertauer Mittlefruh 3.9% Pellets @ 10 minutes Type: Bittering and Aroma Use: Boil |
3.9 AAUs |
2.00 ounces | Total Hop Weight | 10.9 AAUs |
Boil
Total Boil Time: | 60 minutes |
Yeast
Name: | Belgian Saison I Ale |
Manufacturer: | White Labs |
Product ID: | WLP565 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 70% |
Temperature Range: | 68–75°F |
Amount: | 35 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: Prepared by GWMAP |
Saison 2009
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: | 1.049 / 12.1° P | |
Brew Day Notes