Belgian Saison

[JDW81]

Halfway to FG it's like pear juice

I was just out in the garage and went and had a sniff of the fermenter and it smells like pear juice. Day 1-4 of fermentation it hovered around 25*C and with the hotter weather it is gradually climbing up to near 30. I've got a good feeling about this one

JD

 

[Dazza88]

Thx mate, it will be pitched tonight. The starter was undersized anyways.

Pitched it. Even had multiple sips of the decanted starter wort cause it tasted quite pleasant. Damn Brisbane weather is only going to be mid twenties this week. Went for a low og, 1.035, cause i wanted a 4% beer. I guess it should ferment out reasonably ok. Always have the brew fridge and keezer motors to sit it next to for extra warmth.

 

[mikec]

Ima do my first saison this weekend.

Still pretty warm here in Syd, the brew cellar sits around 26 C. But I may stick the heat pad in the side of the ferment fridge and try to get it up around 30 C.

Recipe: Saison
Brewer: Mike C
Style: Saison
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 28.71 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 20.00 l   
Bottling Volume: 18.00 l
Estimated OG: 1.048 SG
Estimated Color: 7.9 EBC
Estimated IBU: 20.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.08 kg               Pilsner (Weyermann) (3.9 EBC)            Grain         1        70.0 %        
0.66 kg               Munich I (14.5 EBC)                      Grain         2        15.0 %        
0.66 kg               Wheat Malt, BB (3.2 EBC)                 Grain         3        15.0 %        
10.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           4        4.6 IBUs      
10.00 g               Styrian Goldings [5.20 %] - Boil 60.0 mi Hop           5        6.0 IBUs      
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
25.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           7        5.7 IBUs      
15.00 g               Styrian Goldings [5.20 %] - Boil 15.0 mi Hop           8        4.5 IBUs      
2.50 g                Yeast Nutrient (Boil 15.0 mins)          Other         9        -             
1.0 pkg               Belle Saison (Danstar #)                 Yeast         10       -             


Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 4.40 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 13.48 l of water at 58.0 C          53.0 C        15 min        
Saccharification  Add 0.00 l of water and heat to 63.0 C  63.0 C        75 min        
Mash Out          Heat to 75.0 C over 10 min              75.0 C        10 min        

Sparge: Fly sparge with 19.53 l water at 75.6 C