Shortcut Saison 5

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Shortcut Saison 5
Saison Type: All Grain Batch Size: 3.00 gal Boil Size: 3.98 gal Boil Time: 60 min Taste Rating(out of 50): 35.0 Taste Notes: Date: 8/9/2011 Brewer: Ben Bakelaar Asst Brewer: Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Brewhouse Efficiency: 61.00

Ingredients
Amount 7.00 lb 0.50 oz 0.50 oz 1 Pkgs Item Pilsner (2 Row) Bel (2.0 SRM) Goldings, East Kent [5.00 %] (60 min) Goldings, East Kent [5.00 %] (30 min) Belgian Saison (Wyeast Labs #3724) Type Grain Hops Hops Yeast-Ale % or IBU 100.00 % 14.9 IBU 11.5 IBU

Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.052 SG Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG Estimated Alcohol by Vol: 5.32 % Actual Alcohol by Vol: 5.21 % Bitterness: 26.4 IBU Calories: 231 cal/pint

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Est Color: 4.3 SRM

Color: Color

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Sparge Water: 3.13 gal Sparge Temperature: 168.0 F Adjust Temp for Equipment: TRUE Total Grain Weight: 7.00 lb Grain Temperature: 72.0 F TunTemperature: 72.0 F Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description 75 min Mash In Add 8.75 qt of water at 164.9 F

Step Temp 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.7 Pressure/Weight: 3.1 oz Carbonation Used: Keg/Bottling Temperature: 74.0 Age for: 28.0 days F Storage Temperature: 52.0 F

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Notes
8/9 7:28pm - Started at 7:09pm. Went straight to tub, got 9 quarts of hot water into boil kettle, brought to stove, turned on. Got grains ready, filled hopper (supposed to be 7lb), ground the grains with the drill. Water heated to around 165f (two thermometers did not agree). Poured all grains into mash tun first, then ladled out water in quart measuring cup. Finished stirring in and measuring temp at 7:28pm. Temperature at ~150f. Thinking about 75 minute mash, will heat up 3 gallons sparge water to 168f for single batch sparge. 9:20pm 8/9 - Started boil at 9:11pm. Probably took around 30 mins to heat up the sparged wort. Gathered in two 2-gallon buckets. Sparging went fast, full open, batch sparge but still takes a while to drain from the spigot. Mash was between 60-75 mins. Sparge water was kept around 168f. 10:28pm 8/9 - Boil finished at 10:01pm. Oops that was 50 minutes, not 60! Lots of trub in the boil kettle. Kettle won't drain through the valve. Need to get boil/mash screen on that. Trying to do whirlpool plus pyrex, going slowly. At this point pulled out close to 2 gallons into the conical. Willl leave to cool over night. Pretty much done by 10:38pm. Realistically yielded 2 gallons without all that trub. So will have to shoot for a 4 gallon batch to yield 3 clean gallons in the fermenter.
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8/10/2011