This is an old revision of the document!
Table of Contents
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:
Strike hit:
OG:
FG:
ABV:
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: 7.95 kg
Strike temp: 72 @ 0 minutes
Mash temp: 70.0 @ 10 minutes
Mash temp: 69.0 @ 25 minutes
Extra head space: At least 4L
Mash tun fullness: ?
Mash wattage: 400W
Mash pH @ 20 min: 5.43
Mash gravity @ 20 min: 8.2°P (1.033)
Mash length: 60 min
Mash out wattage: 1000W
First runnings gravity: ?
First runnings pH: ?
First runnings volume: ?
Sparge volume: ~10L
Sparge water temp: 70C
Boil pH: 5.03
Boil gravity: 14.1°P (1.056)
Boil volume: 32L
Boil wattage: 1500W
Post-boil volume:
Post-boil pH: 5.06
Post-boil gravity: 16.0°P (1.062)
Fermenter volume: 27L
Tasting Notes: