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) 83.6%
0.60 pounds Crystal Malt 120L 4.4%
1.00 pounds German Dark Munich Malt 7.3%
0.40 pounds German Vienna Malt 2.9%
0.25 pounds German Carafa III De-Husked Malt 1.8%
13.75 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.50 pounds Brown Sugar (Light)
0.75 pounds Sucrose (Table Sugar)

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
Str Water Amt: 4.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: