04-12-2003 Saison Morency
A ProMash Brewing Session Report
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Brewing Date:
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Saturday April 12, 2003
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Head Brewer:
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Marc Morency
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Head Taster:
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Carol Morency
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Recipe:
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Saison Morency
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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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Min IBU:
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20
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Max IBU:
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45
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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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5.50
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Wort Size (Gal):
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3.00
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Total Grain (Lbs):
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10.50
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Anticipated OG:
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1.063
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Plato:
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15.48
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Anticipated SRM:
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6.0
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Anticipated IBU:
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32.4
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Brewhouse Efficiency:
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40
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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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Actual OG:
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1.056
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Plato:
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13.80
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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4.53
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by Volume:
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5.80
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From Measured Gravities.
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ADF:
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77.8
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RDF:
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64.7
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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40 %
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Anticipated Points From Mash:
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5.24
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Actual Points From Mash:
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5.19
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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3.53
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Gal
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Pre-Boil Gravity:
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1.098
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SG
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23.42
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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6.55
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Gal
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Water Needed Pre-Boil Gravity:
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1.053
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SG
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13.10
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Plato
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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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76.2
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8.00 lbs.
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Alexander LME - Pale
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America
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1.037
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2
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9.5
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1.00 lbs.
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CaraVienne Malt
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Belgium
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1.034
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22
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9.5
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1.00 lbs.
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Wheat Malt
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Belgium
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1.038
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2
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4.8
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0.50 lbs.
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Candi Sugar (clear)
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Generic
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1.046
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1
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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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2.00 oz.
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Goldings - E.K.
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Pellet
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5.00
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31.6
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50 min
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0.50 oz.
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Czech Saaz
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Pellet
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3.00
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0.8
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5 min
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0.50 oz.
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Czech Saaz
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Pellet
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3.50
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0.0
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Dry Hop
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White Labs WLP565 Belgian Saison I
Recipe Efficiency Setting: 40 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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6.55
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Estimated OG:
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1.053
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Plato:
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13.10
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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3.53
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Estimated OG:
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1.098
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Plato:
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23.42
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Post-Boil Targets:
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Target Volume (Gal):
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5.50
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Estimated OG:
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1.063
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Plato:
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15.48
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Recorded Actuals - Measurement Taken In Ferementer:
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Recorded Volume (Gal):
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5.00
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+Losses (Gal):
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1.20
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Total Volume (Gal):
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6.20
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Recorded OG:
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1.056
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Plato:
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13.80
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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71.03
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Points From Mash:
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13.09
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Points From Extract/Sugar:
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57.94
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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63.18
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Points From Mash:
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5.24
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Points From Extract/Sugar:
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57.94
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Actuals achieved were:
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Actual Points From Mash:
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5.19
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Actual Mash System Efficiency:
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40 %
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Pitched From:
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Pitchable Flask
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Amount Pitched:
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125 mL
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Lag Time:
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12.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Closed
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Days In Primary:
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8
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Primary Temperature:
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75 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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7
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Secondary Temperature:
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75 degrees F
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Original Gravity:
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1.056 SG
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13.80
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday April 27, 2003
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount In Bottles:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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3.86 Oz
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Amount of Liquid Added:
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0.14 Gal
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This batch really fermented fast. Better than average attenuation. Fermented in the kitchen in the corner near the telephone.
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4/20/03 - Sample from primary fermenter.
Aroma: Earthy. Lightly phenolic.
Color: Hazy light orange.
Taste: Somewhat sweet start with some spice notes. Hops and spices towards finish. Fairly dry throughout. This should age nicely. Moderate alcoholic kick.
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Generated with ProMash Brewing Software |