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table saison

A ProMash Recipe Report



BJCP Style and Style Guidelines
16-C Belgian & French Ale, Saison

Min OG: 1.048 Max OG: 1.080   
Min IBU: 25 Max IBU: 45   
Min Clr: 5 Max Clr: 12  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 12.50      
Anticipated OG: 1.033 Plato: 8.22
Anticipated SRM: 2.5        
Anticipated IBU: 14.7      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 12.94  Gal   
Pre-Boil Gravity: 1.028  SG 7.02 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
48.0 6.00 lbs.  Pilsener Belgium 1.037 2
20.0 2.50 lbs.  Flaked Buckwheat America 1.034 2
12.0 1.50 lbs.  Wheat Malt Germany 1.039 2
8.0 1.00 lbs.  Flaked Oats America 1.033 2
8.0 1.00 lbs.  Pale Malt(6-row) America 1.035 2
4.0 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Magnum Pellet 12.10 13.5 60 min
1.00 oz.  Hallertau Hersbrucker Pellet 2.50 1.1 10 min


Extras
Amount Name Type Time
0.50 Unit(s)  Whirlfloc Fining 10 Min.(boil)


Yeast
WYeast 3724 Belgian Saison


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 12.50   
Water Qts: 18.75 Before Additional Infusions
Water Gal: 4.69 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Acid Rest: 95 15 Min
Protein Rest: 122 15 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 149 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 5.69 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
buckwheat in recipe is actually spelt.
cereal mash: 1# pils + spelt + ~8qt water, boiled 15min and re-added to main mash to raise it from protein to sac rest.

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Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 15-Oct-2011 10:26:23 MST