2016004 Saison V2

Type: All Grain
Batch Size: 25,00 l
Boil Size: 33,00 l
Boil Time: 90 min
End of Boil Vol: 30,16 l
Final Bottling Vol: 23,00 l
Fermentation: Ale, Two Stage
Date: 31 Mar 2016
Brewer: Frank Dåstøl
Asst Brewer: 2016004
Equipment: BB30
Efficiency: 72,00 %
Est Mash Efficiency: 84,5 %
Taste Rating: 30,0
Taste Notes:

Prepare for Brewing

  • Create a yeast starter with 5,00 l of wort
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 42,23 l
  • Water Prep
    Amt Name Type # %/IBU
    3,00 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 1 –
    3,00 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 2 –
    2,30 g Calcium Chloride (Mash 60,0 mins) Water Agent 3 –
    2,00 g Baking Soda (Mash 60,0 mins) Water Agent 4 –
    1,00 g Salt (Mash 60,0 mins) Water Agent 5 –

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
3,84 kg Pilsner (2 Row) UK (2,0 EBC) Grain 6 58,8 %
1,30 kg Pale Malt (2 Row) UK (5,9 EBC) Grain 7 19,9 %
0,36 kg Aromatic Malt (51,2 EBC) Grain 8 5,5 %
0,36 kg Caraaroma (256,1 EBC) Grain 9 5,5 %
0,36 kg Melanoiden Malt (39,4 EBC) Grain 10 5,5 %
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 23,00 l of water at 68,8 C 64,0 C 60 min
Mash Out Heat to 78,0 C over 10 min 78,0 C 10 min
  • Fly sparge with 19,23 l water at 75,6 C
  • Add water to achieve boil volume of 33,00 l
  • Estimated pre-boil gravity is 1,051 SG (1,055)
Boil Ingredients
Amt Name Type # %/IBU
0,30 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 11 4,6 %
39,06 g East Kent Goldings (EKG) [5,00 %] – Boil 60,0 min Hop 12 16,8 IBUs
1,22 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 13 –
33,48 g Fuggles [4,50 %] – Boil 15,0 min Hop 14 6,4 IBUs
55,00 g Aurora [4,50 %] – Boil 2,0 min Hop 15 1,8 IBUs
18,00 g East Kent Goldings (EKG) [5,00 %] – Boil 2,0 min Hop 16 0,7 IBUs
  • Estimated Post Boil Vol: 30,16 l and Est Post Boil Gravity: 1,058( Measured 1,066) SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 25,00 l

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU
Slurry French Saison (Wyeast Labs #3711) [350ml] Yeast 17 –
  • Measure Actual Original Gravity ___1,066____     (Target: 1,058 SG)
  • Measure Actual Batch Volume ___25____     (Target: 25,00 l)
  • Add water if needed to achieve final volume of 25,00 l

Fermentation

  • 31 Mar 2016 – Primary Fermentation (2,00 days at 18,0 C ending at 19,0 C)
  • 01 Apr 2016 – Secondary Fermentation (1,00 days at 19,0 C ending at 23,0 C)
  • 02 Apr 2016-Third Fermentation (11,00 days at 23,0 C)
  • Cold Crash 4,00

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1,005 SG)
  • Date Bottled/Kegged: 14 Apr 2016 – Carbonation: Bottle with 135,29 g Corn Sugar
  • Age beer for 30,00 days at 4,0 C
  • 14 May 2016 – Drink and enjoy!

Notes