Saison Du Mont - Beer Recipe - Brewer's Friend

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Saison Du Mont

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday February 11th 2012
1.046
1.012
4.5%
21.4
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb American 2-row6.75 lb American 2-row 34 2 65.9%
2 lb Vienna Malt2 lb Vienna Malt 36 4 19.5%
0.50 lb Wheat, Flaked0.5 lb Wheat, Flaked 1.0E-7 2 4.9%
0.50 lb Oats, Flaked0.5 lb Oats, Flaked 37 1 4.9%
0.50 lb Honey0.5 lb Honey 34.6 0 4.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Golding1 oz Styrian Golding Hops Pellet 4.9 Boil 60 min 50%
0.50 oz Mt. Hood0.5 oz Mt. Hood Hops Leaf/Whole 5.4 Boil 15 min 25%
0.50 oz Hallertau Mittlefruh0.5 oz Hallertau Mittlefruh Hops Leaf/Whole 4 Boil 60 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.01 lb Irish Moss Other Boil 1 hr.
0 lb Seeds of paradise Other Boil 1 hr.
0.02 lb Sweet Orange peel (dried) Other Boil 1 hr.
0.02 lb Bitter Orange Peel Other Boil 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Flame out Infusion -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.48 17.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.12 g | 16.5 qt) 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

Recipe slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain

Used Mt Hood (15 min) instead of Hallertau Mittlefruh because I had it on hand already

Forgot to add Irish Moss, Coriander

----

Notes:

Added orange peel at the flame out as the recipe called for, but wasn't sure if they were supposed to be left in the fermenter, so I strained them out when transferring to the fermenter.

During boil, topped it up to 20 quarts since mash efficiency was low.

FG 1064 at 75.5 F

Monday Feb 13 9am Fermentation started, temp of closed water jar was 77.0, fermenter thermometer sticker reads 78 and the open-to-air blow-off reservoir reads 76.0 F. Turned thermostat down since it seems too warm in the bathroom.

Monday Feb 13 5PM Sticker thermometer maxed out (greater than 78 F). Closed water jar reads 79. Turned down bathroom thermostat more and opened door for 30 seconds to cool off the room. Fermentation still rapid but has slowed some since 9am.

Tuesday 7pm Fermentation slowing (1 burp every 1-2 seconds). Clsoed jar 75.8, sticker 78, ambient room temp 73.6

Wed 8:30am fermentation continues slowly (burp every 3 seconds). Sticker reads 76, thermostat set to just above the middle of the 60-zone. Turned thermostat down slightly.

Wed 10:30pm sticker 74-76

Thur 8:50am sticker 74 degrees. Turned dial up slightly

Friday-Tuesday The thermometer sticker very consistently reads 72 degrees

Sunday, Feb 26 - Transferred beer to keg. FG 1.010. Beer is extremely cloudy, very bright -- looks very similar to orange juice. Also put a pint glass full of it in the refrigerator to see if the cloudiness will drop out of solution with chilling.

Tuesday, Feb 28 - Pint glass in refrigerator is a brilliant ruby orange-red. Clarity still not great, but it looks so much better than before.

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  • Last Updated: 2012-02-11 19:12 UTC