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Petite 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.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

August 10, 2011

Yield:

13.5 gallons

Color:

3 SRM

Bitterness:

28 IBU

Batch No:	40
OG:	1.048
Reading 1:	1.004 (10 days)

General Information

Method:	All Grain

Method:

All Grain

8/9/11 - Bought 18 gallons of RO water and added salts to get to desired profile.

8/10/11 - Mashed in at 150 and let the temperature drop to 140 over 3 hours. PH measured with test strips seemed to register around 4.9 but I think this was wrong.

Brewed main wort with 15 gallons pre-boil using ferm-cap to control boil overs.

Split the wort between two yeasts:

8.5 gallons - 3711 French Saison
5 gallons - 2124 Bavarian Lager

My preboil gravity reading was 11 brix (1.044) but post boil it read 10, so I did something wrong.

I'm estimating the OG at 1.048 based on evaporation.

Pitched yeast at 64 and let naturally rise to 81 over the course of 4 days.

Recipe

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

Grains

19.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

84.8% of grist

3.50 pounds

British Torrified Wheat

Color (L):	1-1.5 °L
Info/Use:	Puffed wheat created by high heat. Use in pale ales, bitters and milds.

15.2% of grist

23.00 pounds

Total Grain Weight

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

2 tabs

Whirlfloc @ 15 minutes (Boil)

Hops

1.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

14.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

14.4 AAUs

1.00 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

3.6% Pellets @ 10 minutes
Type: Aroma
Use: Boil

3.6 AAUs

1.00 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

3.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil

3.5 AAUs

1.50 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

3.6% Pellets @ 2 minutes
Type: Aroma
Use: Boil

5.4 AAUs

1.50 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

3.5% Pellets @ 2 minutes
Type: Aroma
Use: Boil

5.3 AAUs

0.50 ounces

Magnum

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

3.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.8 AAUs

6.50 ounces

Total Hop Weight

34 AAUs

Yeast

Wyeast Wyeast 3711 - French Saison — Liquid — 1 L starter

Mash

Mash Type:	Infusion
Grain Amt.	23 pounds

Water Profile

Source:	Built from RO
Sulfate:	78.2 ppm
Calcium:	54.4 ppm
Magnesium:	8.6 ppm

Amount:	17 gallons gallons
Chloride:	63.8 ppm
Sodium:	8 ppm

Notes:

Observed Mash PH of 4.9

Procedure

Mash at 150 for 3 hours

Mash at 150 for 3 hours

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