smh
Well-Known Member
Hi Folks,
Making an attempt at my first saison. I don't want a high ABV, just something that I can get the feel for the style and to use up some ingredients. This is based partly on: https://www.homebrewtalk.com/f71/session-saison-343162/
I think I'm looking for something a little darker.
Boil Size: 3.62 gal
Post Boil Volume: 3.12 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.034 SG
Estimated Color: 13.6 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 76.2 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 12.7 %
5.0 oz Special B Malt (180.0 SRM) Grain 3 7.9 %
2.0 oz Wheat, Flaked (1.6 SRM) Grain 4 3.2 %
0.50 oz Magnum [14.00 %] - Boil 15.0 min Hop 5 26.7 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 6 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 3 lbs 15.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 15.63 qt of water at 157.9 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Boil 60 minutes.
Any comments would be appreciated. This is my first try, I'm typically a bitter or stout person but wanted something that handles higher temp ferments as it's warming up fast.
Thanks
Making an attempt at my first saison. I don't want a high ABV, just something that I can get the feel for the style and to use up some ingredients. This is based partly on: https://www.homebrewtalk.com/f71/session-saison-343162/
I think I'm looking for something a little darker.
Boil Size: 3.62 gal
Post Boil Volume: 3.12 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.034 SG
Estimated Color: 13.6 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 76.2 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 12.7 %
5.0 oz Special B Malt (180.0 SRM) Grain 3 7.9 %
2.0 oz Wheat, Flaked (1.6 SRM) Grain 4 3.2 %
0.50 oz Magnum [14.00 %] - Boil 15.0 min Hop 5 26.7 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 6 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 3 lbs 15.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 15.63 qt of water at 157.9 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Boil 60 minutes.
Any comments would be appreciated. This is my first try, I'm typically a bitter or stout person but wanted something that handles higher temp ferments as it's warming up fast.
Thanks