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Old 03-26-2008, 03:37 PM   #1
Evan!
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Default Seeking Recipe Feedback for MHBC's First Saison

Saison du Vieux Bâtard Sale


JZ's recipe is very simple...and I've never tried it. O'Flan's is more complex---spices, etc.---and I have tried it (and LOVED it). So I'm going to meet somewhere in the middle and see what happens. While I'm not going so far as to put black peppercorns in my boil, I do think that G's of P are a nice touch to many Belgian ales like this. If Weekend Brewer has some on their shelf, I'll use 'em. If not, I won't.

I'll be brewing this tomorrow. Your thoughts would be appreciated.

Code:
Saison du Vieux Bâtard Sale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-C  Belgian & French Ale, Saison

Min OG:  1.048   Max OG:  1.080
Min IBU:    25   Max IBU:    45
Min Clr:     5   Max Clr:    12  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       11.38
Anticipated OG:          1.062    Plato:             15.25
Anticipated SRM:           5.4
Anticipated IBU:          31.2
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.053    SG          13.06  Plato

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: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 79.1     9.00 lbs. Pilsener                      Belgium        1.037      2
  6.6     0.75 lbs. Wheat Malt                    Belgium        1.038      2
  4.4     0.50 lbs. Sucanat                       Generic        1.046      1
  8.8     1.00 lbs. Munich Malt(light)            America        1.033     10
  1.1     0.13 lbs. CaraMunich 60                 France         1.034     60

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Galena                            Whole   13.00  31.2  60 min.
  0.75 oz.    Hallertau Select                  Pellet   1.50   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.25 Oz     Coriander Seed                 Spice      5 Min.(boil) 
  0.25 Oz     Bitter Orange Peel             Spice     15 Min.(boil) 
  0.25 Oz     Grains of Paradise             Spice      5 Min.(boil) 


Yeast
-----

White Labs WLP568 Belgian Saison Ale Blend


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   10.88
Water Qts:   12.00 - Before Additional Infusions
Water Gal:    3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  20
Saccharification Rest Temp : 151  Time:  70
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 3.87 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-26-2008, 04:29 PM   #2
landhoney
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I think it looks good, I like a lower sacch temp to get it as dry a possible. I go 146-148F but don't do multiple steps.

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Old 03-26-2008, 04:48 PM   #3
Reverend JC
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agreed, 146-148 would be perfect for it and if need be some beet sugar to dry that thing out.

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Old 03-26-2008, 04:49 PM   #4
Evan!
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Good idea. I'll drop the sacch temps under 150. Any thoughts on adding spices? JZ's the authority and he doesn't add any, but O'Flan's was awesome.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-26-2008, 04:51 PM   #5
Reverend JC
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To style, no spices. To your taste, i would say you liked them, go for it.

The yeast will give you all the spice flavors in the saison.

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Old 03-26-2008, 05:04 PM   #6
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I have used Black Peppercorns, but not in a Saison. I agree pushing it a little drier, but that's just my preference speaking. Interesting, the BJCP guidelines there do not sync with those online:

http://www.bjcp.org/2008styles/style16.html#1c

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Old 03-26-2008, 05:30 PM   #7
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Quote:
Originally Posted by Reverend JC
To style, no spices. To your taste, i would say you liked them, go for it.

The yeast will give you all the spice flavors in the saison.
Maybe I'll just stick with the paradise seeds...since this is my first saison, I'd like it to be closer to style.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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