Saison – All Grain

Statistics

General Info

From the second runnings of Timothy's Tripel brew session. Recipe anticipates a 1.040 pre-boil gravity.

Comments

Stalled fermentation at 1.020. Flipping Saison yeast. Will pitch a slurry of Belgian Strong Ale yeast to finish up.

Extract

Amount Extract % of Grist
2.00 pounds DME - Light 19.9%
2.00 pounds Total Extract Weight 19.9% of grist

Malts and Grains

Amount Malt/Grain %
5.00 pounds American Pale Malt (2-Row) 49.8%
1.75 pounds German CaraMunich Malt I 17.4%
0.30 pounds Belgian Special B Malt 3%
1.00 pounds American Rye Malt 10%
8.05 pounds Total Grain Weight 80.1%

Adjuncts

Amount Adjunct
2.00 pounds Honey

Non-Fermentables

Amount Non-Fermentable Time
1 oz. Coriander Seed 15 minutes
.5 oz. Bitter Orange Peel 15 minutes

Hops

Amount Hop Time AA
0.50 ounces Magnum 60 min 12.1%
0.25 ounces Citra 20 min 14.1%
0.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Belgian Saison Wyeast 3724 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile Highlands Ranch, Colorado

23 Skidoo

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 2.7                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.6    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: