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Home > posts > 2013 > 08 > Saison Home Brew
Saison Home Brew Monday, August 19, 2013, 09:03 PM

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Homebrew #2

2013-08-19 Brew Day:

I am going to try to brew a French Saison. The recipe is based on the one from Bull City Home Brew(PDF).I scaled it to 1.25 and I changed the hops a bit. I replaces 2/3 of the bittering AAUs with Columbus. (much less of it since Columbus is ~16% AA andSTRISSELSPALT is ~2.3%).

My recipe is attached as a PDFhere. But, here is the recipe:

French Saison (from BCHB)

Method:

All Grain

Style:

Saison

Boil Time:

60 min

Batch Size:

1.25 gallons (fermentor volume)

Boil Size:

1.7 gallons

Efficiency:

70% (brew house)

Boil Gravity:

1.047 (recipe based estimate)

Original Gravity:

1.063

Final Gravity:

1.013

ABV (standard):

6.66%

IBU (tinseth):

32.77

SRM (morey):

13.17

Fermentables

Amount

Fermentable

PPG

L

Bill %

2.18 lb

American - Pilsner

37

1.8

72.7%

0.25 lb

Belgian - Munich

38

6

8.3%

0.25 lb

German - Wheat Malt

37

2

8.3%

0.07 lb

German - CaraMunich III

34

57

2.3%

0.25 lb

Belgian Candi Syrup - Dark

32

80

8.3%

Hops

Amount

Variety

Time

AA

IBU

Type

Use

0.08 oz

Columbus

Pellet

16

Boil

60 min

20.06

0.3 oz

Strisselspalt

Leaf/Whole

2.3

Boil

60 min

9.83

0.44 oz

Strisselspalt

Leaf/Whole

2.3

Boil

5 min

2.87

Mash Guidelines

Amount

Description

Type

Temp

Time

4 qt

Strike at 159.5

Infusion

148 F

75 min

Other Ingredients

Amount

Name

Type

Use

Time

0.13 tsp

Yeast Nutrient

Other

Boil

10 min

0.25 tsp

Irish Moss

Fining

Boil

15 min

Yeast

Wyeast - French Saison 3711

Attenuation (avg):

80%

Flocculation:

Low

Optimum Temp:

65 - 77 F

Starter:

No

Generated by Brewer's Friend - http://www.brewersfriend.com/

Recipe Last Updated: 2013-08-29 15:20 UTC

My Notes:

(italics are comments added not at the time or not on paper)

Thoughts:

I really do not know whether or not I want to go back to the cooler method. It was certainly simpler and I am sure my overshoot of the temp will have a small affect, but when I later added heat at the setting number 3, with the thermometer in, and stirring, then cutting it when I wanted, it was okay.

I was pretty close to spot on with the volume. So a pre-boil volume of 1.7 is pretty good for my system (I had a bit less).

It is obviously really hard to judge flavor from just wort, but this tastes like a sweet IPA. I wonder if the bitterness got out of hand somehow. This can obviously change wildly

I read more about the style and I may have an issue due to the high-temp swing. A low mash temp makes the sugars more fermentable and by going too high, I may have moved into the other regime. That_may_ also explain the high gravities I registered

... I'll come back and add more later

2013-09-08 Update: Bottling

I am a bit early but I wanted to bottle while I was brewing other stuff (clean kitchen, equipment out, etc)

I will use a lot of the process from the IPA

Notes:

I thought I was getting the hang of the siphon filling. I had the attachment on and pressed into a bottle to start the pump. I then was able to control it and, with the clip, filled the first 7-8 with no problem. Around then, I had to hold and tilt it which also picked up some settled trub (is it called trub when it's mostly flocculated yeast?). Anyway, I then lost a lotbecause the siphon stopped higher than the tip of the thing. I really want to make a bottling bucket. But, until then, maybe next time, I'll use the trub tip for bottling too (not just racking) and with that, I can tilt it more and better control what I've lost.



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Original WP Post ID: 6508

Original WP Pub Date: 2013-08-19_210345


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