My saison is done and I am really pleased with this beer. It absolutely is one of the best beers I have brewed to date.
It has a really nice malt with a lot of depth and the hops are absolutely perfect. It is dry and very quaffable. No off flavors at all and a rich golden color. Silky mouthfeel from the 3711. Just a great beer.
Here is what I brewed:
Saison des Lacs
Saison
Type: All Grain Date: 5/24/2013
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 8.49 gal Asst Brewer:
Boil Time: 90 min Equipment: Kettle and large mash tun
End of Boil Volume 6.24 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 72.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
0.75 tsp Calcium Chloride (sparge addition) (Mash 60.0 mins) Water Agent 1 -
0.59 tsp Gypsum (sparge addition) (Mash 60.0 mins) Water Agent 2 -
0.30 tsp Calcium Chloride (mash addition) (Mash 60.0 mins) Water Agent 3 -
0.24 tsp Gypsum (mash addition) (Mash 60.0 mins) Water Agent 4 -
7 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 5 69.8 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 6 4.7 %
8.0 oz Munich Malt (9.0 SRM) Grain 7 4.7 %
8.0 oz Vienna Malt (3.5 SRM) Grain 8 4.7 %
8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 9 4.7 %
12.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 10 7.0 %
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11 4.7 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 12 17.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
1.00 oz Styrian Goldings [5.40 %] - Boil 15.0 min Hop 14 9.6 IBUs
1.00 oz Saaz [4.00 %] - Boil 10.0 min Hop 15 5.2 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 16 -
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.004 SG Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 6.0 %
Bitterness: 32.6 IBUs Calories: 154.5 kcal/12oz
Est Color: 5.1 SRM
I added 12oz of table sugar in the boil and the other 8oz I added on the third day of fermentation. It really did the trick to dry things out. I mashed at 150 for 60 minutes. I used 100% RO water and made the adjustments in the recipe. I carbed to 2.75 volumes. Next time I will up it to 3.
