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Brew Date
IBU Formula
Rager
Tinseth
Garetz
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Private
Boil Volume
gal.
Boil Length
min.
Target Volume
gal.
Mash Efficiency
%
Mash Length
min.
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Tinseth
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Saison Nov 2015
Ingredients
Mash Schedule
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Recipe Information
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Details
Name:
Saison Nov 2015
Brewer:
bstfraser
Brew Date:
11/28/2015
IBU Formula:
Rager
Units:
standard
Private:
Yes
Boil
Boil Volume:
13 gal.
Boil Length:
60 min.
Target Volume:
11 gal.
Style
Name:
Saison
Category:
Belgian and French Ale - 16C
Type:
Ale
Notes
Fermentables
add
Variety
Amount
Color
Potential
SG
Grist%
Pilsner Malt
22 lbs.
2 °L
1.035
1.052
85%
Wheat Malt
2 lbs.
3 °L
1.038
1.005
8%
Munich Malt
2 lbs.
9 °L
1.037
1.005
8%
Total
26 lbs.
5 SRM
1.063
Hops
add
Hops
Amount
AA%
Use
Time
Type
IBU
Hallertau Germany (Germany)
2 oz.
5.25
Boil
60 min.
Pellet
20
Hallertau Germany (Germany)
2 oz.
5.25
Boil
0 min.
Pellet
0
Total
4.00 oz.
20
Yeasts
add
Yeast
Attenuation%
Flocculation
Min Temperature
Max Temperature
Belgian Saison 3724
78
Low
70 °F
80 °F
Miscs
Add
Misc
Type
Amount
Use
Time
Mash Information
edit
Details
Name:
Saison Nov 2015
Brewer:
bstfraser
Brew Date:
11/28/2015
Boil Volume:
13 gal.
Units:
standard
Thermal Loss:
3°F
Mash Efficiency:
75%
Mash Method:
double infusion
Sparge Method:
batch
Grain Temp:
59 °F
Initial Grist Ratio:
1.00 qt./lb.
Absorption Rate:
0.15 gal./lb.
Notes
Mash Steps
add
Please add fermentables to setup mash steps
Step Name
Type
Length
Target Temp
Infusion Amount
Infusion Temp
Grist Ratio
Protein Rest
infusion
20 min.
122.0 °F
6.50 gal.
137.1 °F
1.00
Saccharification
infusion
60 min.
155.0 °F
4.49 gal.
212.0 °F
1.69
Total
1 hour 20 min
10.99 gal. (runoff:
7.09 gal.
)
Sparge Steps
add
Mash runoff is over the boil volume
Step Name
Length
Target Temp
Water Amount
Water Temp
1st Infusion
10 min.
170.0 °F
2.98 gal.
212.0 °F
2nd Infusion
10 min.
170.0 °F
2.94 gal.
173.0 °F
Total
20 min
5.91 gal.
Type
all-grain
OG
1.063
style
1.048 - 1.065
FG
1.014
style
1.002 - 1.012
Color
5 SRM
style
5 - 14
IBU
20
style
20 - 35
ABV
6.4%
style
5 - 7
Cal.
208
per 12oz.
