SauvinSaison Blanc
Specialty - Bière de GardeAll Grain
Brewer's Notes
Actually a saison but couldn't see it in the list...
Yeast was 3711 French Saison, the seasonal from wyeast.
Measured OG was 1050. FG was 1004, this is one hungry yeast...
Fermented at around the 22-26C mark, ambient temp in Brisbane in mid-October
Needed 4 weeks in the keg to really hit its straps. The few bottles I had had more of the slight sourness, even nicer...
0 min is dry hopped Hallertau Aroma.
Yeast was 3711 French Saison, the seasonal from wyeast.
Measured OG was 1050. FG was 1004, this is one hungry yeast...
Fermented at around the 22-26C mark, ambient temp in Brisbane in mid-October
Needed 4 weeks in the keg to really hit its straps. The few bottles I had had more of the slight sourness, even nicer...
0 min is dry hopped Hallertau Aroma.
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 2.5 kg | Weyermann Pilsner |
| 1.5 kg | BB Galaxy Pale Malt |
| 1 kg | Weyermann Vienna |
| 0.5 kg | BB Wheat Malt |
| 0.05 kg | Weyermann Caraaroma |
 | 0.1 kg | Cane Sugar |
| 0.1 kg | Brown Sugar |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 25 g | Hallertauer, New Zealand (Pellet, 8.5AA%, 0mins) | ||
| 20 g | Northern Brewer (Pellet, 8.5AA%, 60mins) | ||
| 20 g | Nelson Sauvin (Pellet, 12.7AA%, 15mins) |
24L Batch Size
Brew Details
- Original Gravity 1.054 (calc)
- Final Gravity 1.017 (calc)
- Bitterness 30.7 IBU
- Efficiency 70%
- Alcohol 4.79%
- Colour 12 EBC
Fermentation
- Primary 10 days
- Conditioning 4 days
