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Old 06-09-2008, 06:24 PM   #1
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Default All-Grain - Saison du Vieux Bâtard Sale

Recipe Type: All Grain
Yeast: WLP568 Saison Ale Blend
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.011
IBU: 31.2
Boiling Time (Minutes): 90
Color: 5.4
Primary Fermentation (# of Days & Temp): 12 days @ 66->82f
Additional Fermentation: Lagered in Keg for 10 weeks
Secondary Fermentation (# of Days & Temp): 68f for 2 weeks

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...

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
--------------------------------------------------------------------------
  0.10 Oz     Coriander Seed                 Spice      5 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:   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.
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.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 07-04-2008, 06:46 PM   #2
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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.

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Old 09-17-2008, 04:18 PM   #3
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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?

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Old 09-17-2008, 04:22 PM   #4
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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.

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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 09-17-2008, 04:35 PM   #5
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Time to round up the ingredients and get this one brewed, I think.

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

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Old 09-17-2008, 05:57 PM   #6
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Quote:
Originally Posted by flyangler18 View Post
Time to round up the ingredients and get this one brewed, I think.

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.
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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 09-17-2008, 06:04 PM   #7
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I love the name!

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)
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Old 10-21-2008, 08:01 AM   #8
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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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