Semi-Singed Saison

Style: Saison

Bentleybrau Brewery's Semi-Singed Saison

Saison with a hint of dark malt.

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
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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  

===============================================================================
                              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)

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

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: