====== Semi-Singed Saison ====== **Style:** Saison Bentleybrau Brewery's Semi-Singed Saison \\ Saison with a hint of dark malt. =====BrewTarget Recipe===== Semi-Singed Saison - Saison (16C) ================================================================================ Batch Size 28,000 L Boil Size 31,000 L Boil Time 1,000 hr Efficiency 70% OG 1,058 sg FG 1,012 sg ABV 6,2% Bitterness 25,6 IBU (Tinseth) Color 17,4 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 5,000 kg Yes No 85% 3,4 srm Weyermann - Vienna Malt Grain 1,000 kg Yes No 81% 3,9 srm Weyermann - Light Munich Malt Grain 800,000 g Yes No 82% 6,9 srm Wheat, Torrified Grain 500,000 g Yes No 79% 2,0 srm Caravienne Malt Grain 450,000 g Yes No 74% 22,0 srm Chocolate Malt (UK) Grain 200,000 g Yes No 73% 450,0 srm Total grain: 7,950 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Hallertau 4,5% 40,000 g Boil 1,000 hr Pellet 14,5 Hallertau 4,5% 40,000 g Boil 30,000 min Pellet 11,1 Hallertau 4,5% 20,000 g Boil 0,000 s Pellet 0,0 Yeasts ================================================================================ Name Type Form Amount Stage Wyeast - French Saison Ale Liquid 5,00 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time mash Infusion 25,061 L 75,068 C 69,000 C 1 hr mash out Temperature --- --- 75,000 C 15 min sparge Fly Sparge 14,565 L 83,435 C 75,000 C 30 min =====Yeasties Recipe===== =============================================================================== Semi-Singed Saison =============================================================================== ==================================== STYLE ==================================== Style: Saison ABV: 6.25% ABV / 4.93% ABW / 191.75 kCal Bitterness: 18.1 IBUs / 0.31 IBU:GU RBR: 0.32 Color: 36 EBC / 18 SRM Carbonation: 2.1 vols CO2 ================================= INGREDIENTS ================================= Fermentables: 5.00 kg Weyermann Pale Ale (62.9%) 1.00 kg Vienna Malt (12.6%) 0.80 kg Light Munich Malt (10.1%) 0.50 kg Torrified Wheat ( 6.3%) 0.45 kg Caravienna Malt ( 5.7%) 0.20 kg Chocolate (UK) ( 2.5%) Hops: 25.00 g Hallertau 25.00 g Hallertau 25.00 g Hallertau Yeast: 500.00 ml Wyeast French Saison ==================================== MASH ===================================== Tun fullness: 33.26 / 35.00 L (95.0%) Mash in volume: 27.775 L Diastatic Power: 75.6 °L / 248.6 °WK First Runnings: Volume: 19.149 L Gravity: P° 21.196 / SG 1.088 pH: 5.71 Sparge volume: 11.851 L Mash out volume: 31.000 L Mash Steps: 25.000 L @ 75.26 °C -> 69.00 °C Sparge 11.851 L @ 75.00 °C ==================================== BOIL ===================================== Kettle fullness: 31.00 / 40.00 L (77.5%) Volume: 31.000 L Gravity: P° 13.499 / SG 1.055 ================================ FERMENTATION ================================= Volume: 26.788 L Original Gravity: P° 14.381 / SG 1.058 Final Gravity: P° 2.873 / SG 1.011 Apparent attenuation: 80.0% Real attenuation: 65.6% =================================== BOTTLE ==================================== Volume: 24.577 L 33cl Bottles: 73 Carb sugar: 124.95 g (Sucrose) ===== Brew Results ===== ==== 2019-08-18 ==== **Gear:** Brewster Beacon \\ **Target OG:** 1.058 \\ **Strike hit:** 70C \\ **OG:** 1.062 \\ **FG:** 1.002 \\ **ABV:** 7.5% \\ **Brewday Notes:** \\ \\ Smacked smack-pack @ 17:00 night before. \\ Pitched into 50g/500ml starter 22:00 night before. \\ \\ Mashed in and it was pretty thick, so added another ~1L to get some flow. \\ 1 tsp yeast nutrient, 1/2 tsp protofloc \\ \\ Liquor volume : 26L Grain weight : 7.95kg Strike temp : 75C Mash temp @ 10 min : 70C Mash temp @ 25 min : 69C Extra head space : At least 4L Mash tun fullness : ? Mash wattage : 400W Mash length : 60 min Mash out wattage : 1000W First runnings volume : ? Sparge volume : ~10L Sparge water temp : 70C Boil volume : 32L Boil wattage : 1500W Mash pH @ 20 min : 5.43 Mash pH @ 30 min : ? First runnings pH : ? Boil pH : 5.03 Final pH ; 5.06 Mash gravity @ 20 min : 8.2°P (1.033) Mash gravity @ 30 min : ? First runnings gravity: ? Boil gravity : 14.1°P (1.056) Final gravity : 16.0°P (1.062) Final gravity (hydro) : ? Post-boil volume : 29L Fermenter volume : 27L \\ {{ :recipes:img_20190818_180130.jpg?direct&400 |}} {{ :recipes:semisinged1.jpg?direct&400 |}} {{ :recipes:semisinged2.jpg?direct&400 |}} \\ 1 bubble per second after just 12 hours. @25C. \\ Strong bubbling for 4 days. Still going on day 5, but slowing. \\ \\ Bottled 2019-11-03:\\ 126g table sugar \\ 4 kegs, 6x 750ml, 1x 500ml = 25000ml bottled \\ FG refract: 6.0°P \\ FG hydro: 1.004 (raw) <-- low! \\ Assuming hydro is wrong. Refract with 1.0 correction leads to.. \\ FG corrected: 1.002 (ABV: 7.5%) \\ **Tasting Notes:** \\