- Recipe Type
- All Grain
- Yeast
- Wyeast 3711
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 10.26
- Original Gravity
- 1.041
- Final Gravity
- 1.002
- Boiling Time (Minutes)
- 60
- IBU
- 17
- Color
- 7.2
- Primary Fermentation (# of Days & Temp)
- 3 days at 65*F
- Secondary Fermentation (# of Days & Temp)
- 10 days at 75*F
- Tasting Notes
- Dry, Malty, Citrus (Grapefruit) flavor and aroma, Saison funkiness.
This 10gl batch was split into 2. One half got a 1lbs sugar addition.
The half without sugar was stored for and additional month
prior to bottling, it formed a pellicle and had a slight sourness.
Open fermentation worked well for me this brew.
In the end I prefered the half without sugar.
Recipe: SAISON-6-10gl
SRM: 7.2 SRM
IBU: 17.0 IBUs Rager
OG: 1.041 SG
FG: 1.004 SG
BU:GU: 0.414 Calories: 130.9 kcal/12oz Est ABV: 4.9 %
EE%: 70.00 % Batch: 10.26 gal Boil: 12.01 gal BT: 60 Mins
Amt Name Type #%/IBU
13.57 gal Toronto Ontario, Canada Water 1 -
Total Grain Weight: 16.03 lb Total Hops: 54.60 g oz.
Amt Name Type # %/IBU
13.13 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 81.9 %
2.50 lb Munich II (Weyermann) (8.5 SRM) Grain 3 15.6 %
0.40 lb Special B (Dingemans) (147.5 SRM) Grain 4 2.5 %
Name Description Step Temperat Step Time
Mash In Add 23.54 l of water and heat to 100.4 100.4 F 10min
Conversion Add 23.54 l of water and heat to 152.0 152.0 F 60min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10Min
Sparge with 1.13 gal water at 168.0 F
Amt Name Type #%/IBU
6.00 g Cascade [5.00 %] - First Wort 60.0 min Hop 5 2.8 IBUs
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.036 SG Est OG: 1.041 SG
Amt Name Type #%/IBU
18.60 g Northern Brewer [7.80 %] - Boil 60.0 min Hop 6 12.1 IBUs
10.00 g Cascade [5.00 %] - Boil 30.0 min Hop 7 2.1 IBUs
Amt Name Type #%/IBU
20.00 g Cascade [5.00 %] - Aroma Steep 3.0 min Hop 8 0.0 IBUs
Primary Start: 25/04/2012 - 3.00 Days at 65.0 F
Secondary Start: 28/04/2012 - 10.00 Days at 75.0 F
Style Carb Range: 2.30-2.90 Vols
Bottling Date: 11/05/2012 with 3.0 Volumes CO2:
The half without sugar was stored for and additional month
prior to bottling, it formed a pellicle and had a slight sourness.
Open fermentation worked well for me this brew.
In the end I prefered the half without sugar.
Recipe: SAISON-6-10gl
SRM: 7.2 SRM
IBU: 17.0 IBUs Rager
OG: 1.041 SG
FG: 1.004 SG
BU:GU: 0.414 Calories: 130.9 kcal/12oz Est ABV: 4.9 %
EE%: 70.00 % Batch: 10.26 gal Boil: 12.01 gal BT: 60 Mins
Amt Name Type #%/IBU
13.57 gal Toronto Ontario, Canada Water 1 -
Total Grain Weight: 16.03 lb Total Hops: 54.60 g oz.
Amt Name Type # %/IBU
13.13 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 81.9 %
2.50 lb Munich II (Weyermann) (8.5 SRM) Grain 3 15.6 %
0.40 lb Special B (Dingemans) (147.5 SRM) Grain 4 2.5 %
Name Description Step Temperat Step Time
Mash In Add 23.54 l of water and heat to 100.4 100.4 F 10min
Conversion Add 23.54 l of water and heat to 152.0 152.0 F 60min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10Min
Sparge with 1.13 gal water at 168.0 F
Amt Name Type #%/IBU
6.00 g Cascade [5.00 %] - First Wort 60.0 min Hop 5 2.8 IBUs
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.036 SG Est OG: 1.041 SG
Amt Name Type #%/IBU
18.60 g Northern Brewer [7.80 %] - Boil 60.0 min Hop 6 12.1 IBUs
10.00 g Cascade [5.00 %] - Boil 30.0 min Hop 7 2.1 IBUs
Amt Name Type #%/IBU
20.00 g Cascade [5.00 %] - Aroma Steep 3.0 min Hop 8 0.0 IBUs
Primary Start: 25/04/2012 - 3.00 Days at 65.0 F
Secondary Start: 28/04/2012 - 10.00 Days at 75.0 F
Style Carb Range: 2.30-2.90 Vols
Bottling Date: 11/05/2012 with 3.0 Volumes CO2:
