Evan!
Well-Known Member
- 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
- Boiling Time (Minutes)
- 90
- IBU
- 31.2
- Color
- 5.4
- Primary Fermentation (# of Days & Temp)
- 12 days @ 66->82f
- Secondary Fermentation (# of Days & Temp)
- 68f for 2 weeks
- Additional Fermentation
- Lagered in Keg for 10 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.