Saison – All Grain

Statistics

General Info

Inspired by the "winter" saison, d'Hiver, in the May/June 2008 issue of Zymurgy. Will be given as gifts for the 2008 holiday season.

Malts and Grains

Amount Malt/Grain %
11.50 pounds American Pale Malt (2-Row) 76.7%
0.60 pounds Crystal Malt 120L 4%
1.00 pounds German Dark Munich Malt 6.7%
0.40 pounds German Vienna Malt 2.7%
0.25 pounds German Carafa III De-Husked Malt 1.7%
13.75 pounds Total Grain Weight 91.7%

Adjuncts

Amount Adjunct %
0.50 pounds Brown Sugar (Light) 3.3%
0.75 pounds Sucrose (Table Sugar) 5%
1.25 pounds Total Adjunct Weight 8.3%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Mexican Vanilla Extract  
1 Cinnamon Stick, Whole  

Hops

Amount Hop Time AA
1.00 ounces Super Golding 60 min 7.0%
0.25 ounces Saaz 20 min 5.8%
1.25 ounces Total Hop Weight

Yeasts

Procedure

  • Mash at 149°F for 60 minutes.
  • 90 minute boil.
  • Ferment in primary for at least 7 days.
  • Transfer to secondary and add vanilla and cinnamon.
  • Keep in secondary for at least 14 days.
  • Bottle with fresh yeast and condition for another 28 days.

Fermentation and Aging

Primary:
7 days @ 74° F
Secondary:
14 days @ 74° F
Age:
28 days @ 68° F

Le Reveillon

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.080 / 19.3° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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