Batch 1 of Saison
| Dates |
| Date Brewed: | 22 Nov 2009 | Date Racked: | 3 Dec 2009 | ||
| Date Packaged: | 11 Dec 2009 | Date Ready: | 11 Dec 2009 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.002 SG | Maximum FG: | 1.012 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 6.86 US gals | Actual Wort Volume Before Boil: | 6.80 US gals |
| Target Wort Volume After Boil: | 5.60 US gals | Actual Wort Volume After Boil: | 5.20 US gals |
| Target Volume Transferred: | 5.10 US gals | Actual Volume Transferred: | 4.70 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.10 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.048 SG | Actual Pre-Boil Gravity: | 1.048 SG |
| Target OG: | 1.062 SG | Actual OG: | 1.063 SG |
| Target FG: | 1.014 SG | Actual FG: | 1.013 SG |
| Target Apparent Attenuation:: | 76.5 % | Actual Apparent Attenuation: | 78.5 % |
| Target ABV: | 6.4 % | Actual ABV: | 6.7 % |
| Target ABW: | 5.0 % | Actual ABW: | 5.2 % |
| Target IBU (using Rager): | 28.4 IBU | Actual IBU: | 30.4 IBU |
| Target Color (using Morey): | 4.1 SRM | Actual Color: | 4.3 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 73.9 % |
| Target Fermentation Temp: | 80 degF | Actual Fermentation Temp: | 80 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 10lb 0oz | 78.4 % | 2.6 | In Mash/Steeped |
| German Vienna Malt | 1lb 0oz | 7.8 % | 0.6 | In Mash/Steeped |
| US White Wheat Malt | 12.00 oz | 5.9 % | 0.3 | In Mash/Steeped |
| Sugar - Turbinado | 8.00 oz | 3.9 % | 0.8 | End Of Boil |
| Sugar - White Sugar/Sucrose | 8.00 oz | 3.9 % | 0.0 | End Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Warrior | 15.4 % | 0.40 oz | 25.9 | Loose Pellet Hops | 60 Min From End |
| Czech Saaz | 3.2 % | 1.00 oz | 2.5 | Loose Pellet Hops | 5 Min From End |
| Czech Saaz | 3.0 % | 0.20 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Black Pepper | 0.13 oz | In Boil |
| Coriander Seed | 0.13 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (64C/147F) |
| Step Type | Temperature | Duration |
| Rest at | 147 degF | 60 |
| Mash Notes |
|
First infusion: 4 gal @ 127.5¡F, stabilized at 124¡F Supposed to have 10 min rest, but was > 20 min due to having to heat up water for second infusion. Second infusion: 1.75 gal @ boiling, stabilized @ 145¡F Added 0.25 gal @ boiling to bring up to 146¡F or so. 65 min rest Sparged with 2.5 gal, runoff was 6.8 gal |
| Boil Notes |
| 75 min boil, evaporation looked to be more than 1 gal/hour, more like 1.25 gal/hour. |
| Fermentation Notes |
| Transferred 4.7 gallons into fermenter. Added 1.5L starter for the total of 5.1 gal. |
| Packaging Notes |
| Bottled. |
| Tasting Notes |
|
Aroma is great, but not very spicy or saison-like. Finish not dry, rather sweet. More like a light-colored Belgian pale. Entered into World Cup of Beer 16 as Belgian Pale Ale. Scored 34.66/50 (.4 away from 3rd place). |