Saison D'Aout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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19-D Belgian & French Ale, Saison
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Min OG:
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1.055
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Max OG:
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1.080
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|
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Min IBU:
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20
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Max IBU:
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45
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|
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Min Clr:
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6
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Max Clr:
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12
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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8.50
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|
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Anticipated OG:
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1.053
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Plato:
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13.18
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Anticipated SRM:
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11.6
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Anticipated IBU:
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43.9
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Brewhouse Efficiency:
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52
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%
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|
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Wort Boil Time:
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60
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Minutes
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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35.3
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3.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
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35.3
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3.00 lbs.
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Light Dry Malt Extract
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1.046
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7
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11.8
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1.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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5.9
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0.50 lbs.
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Dark Dry Malt Extract
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1.044
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75
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5.9
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0.50 lbs.
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Crystal 60L
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America
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1.034
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60
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5.9
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0.50 lbs.
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Candy Sugar
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|
1.047
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0
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Hallertauer
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Pellet
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5.90
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10.9
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40 min
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1.00 oz.
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Northern Brewer
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Pellet
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7.90
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29.1
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40 min
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1.00 oz.
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Hallertauer
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Pellet
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4.90
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4.0
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2 min
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Amount
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Name
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Type
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Time
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2.00 Oz
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Corriander Seed
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Spice
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5 Min.(boil)
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2.00 Oz
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Bitter Orange Peel
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Spice
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15 Min.(boil)
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White Labs WLP565 Belgian Saison I
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Mashed 4.5 lbs of grain (pale malt, 80L crystal and CaraPils) for 130 deg. F. for 10 minutes. Raised temperature to 155 deg. F., and held for 50 minutes. Sparged into the brew kettle and added malt extract and candy sugar. Added bittering hops at 20 minutes into the boil and finishing hops for the last two minutes. Cooled with immersion chiller, transferred to fermenter, added water to make 5 gallons and pitched yeast at 75 deg. F.
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Generated with ProMash Brewing Software |