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Home > posts > 2013 > 08 > Saison Home Brew
Saison Home Brew Monday, August 19, 2013, 09:03 PM
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 PDF here. But, here is the recipe:
French Saison (from BCHB)
1.25 gallons (fermentor volume)
70% (brew house)
1.047 (recipe based estimate)
American - Pilsner
Belgian - Munich
German - Wheat Malt
German - CaraMunich III
Belgian Candi Syrup - Dark
Strike at 159.5
Wyeast - French Saison 3711
65 - 77 F
Generated by Brewer's Friend - http://www.brewersfriend.com/
Recipe Last Updated: 2013-08-29 15:20 UTC
(italics are comments added not at the time or not on paper)
- 4:31 pop yeast
- Made oxiclean solution at "line 3" to 1 gal hot water.I decided I'll still rinse since I'll be sanitizing too.
- Goal 159°F for a 148°F 75 min mash
- Overshot temp. Waiting for it to drop
- Put the ENTIRE bag in. No bit hanging out the top
- 4:57 Poured at 162
- Water went to 153 then quickly dropped to 149. I'll check it again in 5 min and add heat
- T-1:10 temp 147.Hold
- Put a towel on it while it was sitting (see photo)
- T-1:04. 140°F. Setting 5 for 3-4 min. Cut at 150. The bag billowed. Not sure if water is boiling under it
- T-0:52:30 139. Heat on 5 until 154 (took about 45 sec).This is fishy...
- T-44. 163°FWhat???
- maybe it hasn't been mixed well before
- Not a fan of this method
- Note ~1/2 of 1/4 tso yeast nutrient is ~0.035 oz
- T-38. Temp 158. Ok. Too much heat before. I'lll go a bit before checking again
- T-28 152.I think this is holding temp better than I thought. I'll check again around T-20.
- I hope I didn'tinadvertently"mash out" earlier
- T-18 149 (ish). I'll hold there for 10 min or so
- 5:58, started heating sparge water (heating 1 gal)
- T-11, 146. Heat on 3, constantly stirring_with the thermometer in._ Cut heat at 152 (~T-9)
- This (what I did above with stirring and the thermometer inside it) was much better
- I'll leave the mash there for the end but I'm interested in the final temp
- 6:13. Pulled bag. Temp 149
- 11 cups on first run. I need 27.2
- I pulled the bag out with tongs. Let it drip, then put it on the strainer. I let it sit for a min or so then moved the grains to aseparate dish. Poured wort into measuring cup and then into pot.
- __Added 10 cups of sparge water_pouring through the bag then put the bag in the water._ let it sit ~5 min while stirring
- 9.5 cups on second run
- Added rest of the sparge water (~6 cups. I need 6.7 from this so we'll see. I may be able squeeze it really well)
- Sit 5 min (actually 7)
- Squeezed the bag with with another pair of tong. Pulled out 6 cups. 26.5 cups total into the boil
- 6:37. Stirred, pulled sample, heat on
- Sampled @120°F, Pre-boil (pre sugar) OG 1.040_(adjusted with this tool to 1.048)_
- 6:53. Very close to boil. Added syrup
- 6:55 Boil
- Using this tool, excluding the sugar, I get a 78% "Pre-Boil Efficiency"!
- Added hops/nutrients to schedule
- _7:56_Into the ice
- Temps:_8:04 - 120°F, 8:10 - 90F, 8:15 - 79F. _Pulled at 72F, Around 8:19
- Poured through the strainer into the fermentor. I also moved the strainer and poured about a cup and a half into a (sanitzed) measuring cup. I used this liquid to take an OG reading. I then poured that sample into the fermentor minus a bit to taste. I pulled the strainer away and scraped out hop material then kept straining
- 8:25 pitched yeast
- Slid container and shook for ~2 min to aerate
- OG - 1.071 (wow!)
- Measured height in fermenter: 13.4 cm --> 19.8 cups / 1.23 gal. (calibration link)
- Based on the same efficiency calculator, my
"Ending Kettle Brew House Efficiency"is: 78% Note though that I didn't measure the volume before draining so this is probably a bit low (due to loss for the sample, and what remained in the hop trub)
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
- Aim for 3 volumes (Afraid to go higher)
- 74F, 1.002 (==> 1.003 @ 60F, ==>8.93% ABV)
- Spilled some when the tube came out of the bucket while racking
- pulled out when it started getting trub. Maybe too early. not sure. better than last time
- 11cm ==> 0.98 gal.
- Calculatorsays 1.17 oz corn sugar.
- 0.378 cup water/oz sugar (from last time) ==> 0.442 cups=7.072 Tbsp ~=7 Tbsp=1/4 cup + 3 tbsp
- (6:16pm) added sugar water when cooled to 75. Stirred gently
- 0.98 gal=
~12 bottles. Maybe have 12 ready and I'll drink whats left. Or try to use more 11.2 oz bottles(2013-09-13 note, this is wrong math. 1 gal is 10 bottles or so)
- Filled around 6:50 (see comments below)
- Made 9 normally and 1 with lots of bubbling, pouring, etc (tried to get another hydrometer read).May be infected. I noted this one with tape and I wrapped it in a towel so if it is infected and bombs, it won't shatter the others
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.
Original Wordpress ID and Date: 6508, 2013-08-19_210345