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Evan! 06-09-2008 06:24 PM

Saison du Vieux Bātard Sale
I was a bit concerned that this seasonal WLP568 would not give me the requisite spice that I look for in Saison, so I used a touch of coriander and paradise seeds. The extended aging in the keg really mellowed the beer out, and I just had my first pint(s) this past weekend since it lost the carbonic bite from carbing. Awesome beer, just awesome. There's a little bit of fruit on the tongue from the high fermentation temps, but it's actually pretty subtle. I remember trying O'Flan's, and it was good, but it was in-your-face spicy (he also used black peppercorns!). This is really chill, drinks easily (I had 3 or 4 glasses yesterday morning while I brewed in the evil heat and humidity, and it's now my official breakfast beer!), and I will be making this again...


Saison du Vieux Bātard 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 %


  %    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.


  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.


  Amount      Name                          Type      Time
  0.10 Oz    Coriander Seed                Spice      5 Min.(boil)
  0.25 Oz    Grains of Paradise            Spice      5 Min.(boil)


White Labs WLP568 Belgian Saison Ale Blend

Water 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:  13.22 - Before Additional Infusions
Water Gal:    3.31 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions

Acid Rest Temp :              0  Time:  0
Protein Rest Temp :            0  Time:  0
Intermediate Rest Temp :    133  Time:  20
Saccharification Rest Temp : 148  Time:  70
Mash-out Rest Temp :        158  Time:  20
Sparge Temp :                170  Time:  10

Total Mash Volume Gal: 4.18 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

eschatz 07-04-2008 06:46 PM

i'm thinking this will be my first all grain beer. i'm set up and my apartment has heat control issues. its hard to keep my guys in the low 70s let alone 60s. so this will ferm great.

flyangler18 09-17-2008 04:18 PM

It's about time that I do a Saison! When you brew this one, are you dialing up the fermentation temps or just letting 'em roll unregulated?

Evan! 09-17-2008 04:22 PM

I started low and increased to 85 by the end, incrementally. Next time, I'm gonna stay in the high 80's the whole time and see what happens. It was a good beer, but not saison-y enough for me.

Oh, and OMIT THE CORIANDER! Like I said, it was a good beer, but it had a faint week-old-OJ-from-concentrate note, ostensibly from the coriander.

flyangler18 09-17-2008 04:35 PM

Time to round up the ingredients and get this one brewed, I think. :rockin:

Sucanat I'm not familiar with and haven't come across it yet- who's your source?

Evan! 09-17-2008 05:57 PM


Originally Posted by flyangler18 (Post 854925)
Time to round up the ingredients and get this one brewed, I think. :rockin:

Sucanat I'm not familiar with and haven't come across it yet- who's your source?

health food store, bulk ingredient bins. You can probably find it at whole foods. It's very unrefined sugar, even less refined than turbinado, and it imparts a molassas-y flavor while adding pure fermentables. In the case of this recipe, though, you can go with table sugar and it'd probably be better. That's what I'm gonna do next time.

mrfocus 09-17-2008 06:04 PM

I love the name!

gwood 10-21-2008 08:01 AM

Just brewed a slightly altered version this weekend but screwed up by not going with a 90 minute boil (just slipped my mind). Not sure how I'll fare in terms of the pils malt and potential DMS issues...we'll see.

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