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
16C-Belgian And French Ale-Saison

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
White Labs WLP565-Belgian Saison I


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 @ 127.5F, stabilized at 124F 
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 @ 145F 
Added 0.25 gal @ boiling to bring up to 146F 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).