Monday, October 25, 2010

Recipe for Sumer Saison

Here is the recipe that I used to brew the Summer Saison that had a very good performance at the Cincinnati Oktoberbest Homebrew Competition.  It was an all-grain brew that I did on 15 August 2010.  The efficiency of the brew was pretty good at 82% for the 5-gallon batch.  I want to thank Nicholas Kemper for the help with this batch.

Grain Bill:

4.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 48.48 %
3.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 36.36 %
1.00 lb Wheat Malt, White (3.3 SRM) Grain 12.12 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 3.03 % 

Hops:

1.00 oz Fuggle [4.50 %] (60 min) Hops 16.5 IBU
1.00 oz Saaz [4.50 %] (30 min) Hops 12.7 IBU
0.50 oz Fuggle [4.50 %] (10 min) Hops 3.0 IBU
1.00 oz Saaz [4.50 %] (10 min) Hops 6.0 IBU
0.50 oz Saaz [4.00 %] (5 min) Hops 1.5 IBU

Yeast:

1 Vial Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale 


I mashed in 10.33 qt. of water at 160 °F water and held the mash between 145-148 °F for 75 minutes.  After draining, I sparged the grain with 165 °F water to a total of 8-gallons for the boil.  The boil was for 60 minutes, adding the appropriate at the times given.  The original gravity was measured at 1.050.  After super-cooling Belgain Saison yeast was added and the wort was closed off for approximately 4-weeks.  The final gravity came out to be 1.010, four points below the estimated to give a ABV of 5.21%.  It was bottled on 12 September 2010.

You can read the notes of the taste by the BJCP brew judges on the previous blog.

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