January Saison < Current

January Saison

Specifics

Style:

Category:	Belgian and French Ale
Number:	16C

A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity.

Commercial Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin.

Brew Date:

January 09, 2012

Yield:

5 gallons

Color (SRM/EBC):

5.7/11.2

Bitterness:

22.4 IBU (Tinseth)

OG:	1.052
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

10.14 pounds

Pilsner (2 Row) Ger

89.3% of grist

0.55 pounds

Munich Malt

4.8% of grist

0.55 pounds

White Wheat Malt

4.8% of grist

0.11 pounds

Caramel/Crystal Malt - 80L

1% of grist

11.35 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	7.5 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 2.3 gallons (boil evaporation)
Grain Amount:	11.4 pounds
Grain Absorbtion:	2.4 gallons
Total Water Needed:	10.9 gallons	7.5 gallons (runoff) + 2.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.1 gallons	10.9 gallons (total water) – 3.8 gallons (mash water)

)

100% of grist

Hops

1.16 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

5.50% @ 60 minutes
Type: Aroma
Use: Boil

6.4 AAUs

1.16 ounces

Total Hop Weight

6.4 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Wyeast Labs French Saison — Liquid

Wyeast Labs French Saison — Liquid

Fermentation

Primary:	4 days @ 72° F
Secondary:	7 days @ 34° F
Tertiary:	0 days @ ° F
Age:	28 days @ 45° F

Tasting Reviews

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