.

2008-08-02 Saison

A ProMash Brewing Session Report

Brewing Date: Saturday August 02, 2008
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Saison


BJCP Style and Style Guidelines
19-D Belgian & French Ale, Saison

Min OG: 1.055 Max OG: 1.080   
Min IBU: 20 Max IBU: 45   
Min Clr: 6 Max Clr: 12  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 18.00      
Anticipated OG: 1.067 Plato: 16.35
Anticipated SRM: 6.9        
Anticipated IBU: 22.4      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.060 Plato: 14.72   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.94 by Volume: 6.32 From Measured Gravities.
ADF: 79.2 RDF: 65.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 66 %
Anticipated Points From Mash: 58.31
Actual Points From Mash: 51.28


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
55.6 10.00 lbs.  Pale - D'mans GR46B Great Britain 1.038 3
27.8 5.00 lbs.  Munich Malt Germany 1.037 8
8.3 1.50 lbs.  Wheat Malt America 1.038 2
8.3 1.50 lbs.  Cane Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Northern Brewer Pellet 7.80 19.9 First WH
1.00 oz.  Goldings - B.C. Pellet 4.30 2.4 10 min


Extras
Amount Name Type Time
0.80 Oz  Corriander Seed Spice 5 Min.(boil)
1.00 Oz  Bitter Orange Peel Spice 10 Min.(boil)


Yeast
WYeast 3711 Saison


Mash Schedule
Mash Name:    dual infuse good
Total Grain Lbs: 16.50   
Total Water Qts: 21.45 Before Additional Infusions
Total Water Gal: 5.36 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
First Infuse 2 45 153 152 Infuse 165 21.45 1.30
Second Infuse 5 15 162 162 Infuse 211 5.05 1.61

Total Water Qts: 26.50 After Additional Infusions
Total Water Gal: 6.63 After Additional Infusions
Total Mash Volume Gal: 7.95 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.060 SG 14.72 Plato
Finishing Gravity: 1.012 SG 3.07 Plato





Back to main brewing recipe page