|
End of the Saison Black
by Rob DeNunzio
|
Batch
Size (Gal):
|
5.00
|
Wort Size (Gal):
|
5.00
|
|
Total
Grain (Lbs):
|
14.00
|
|
|
|
Anticipated
OG:
|
1.085
|
Plato:
|
20.54
|
|
Anticipated
SRM:
|
41.4
|
|
|
|
Anticipated
IBU:
|
30.0
|
|
|
|
Brewhouse Efficiency:
|
65
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation
Rate:
|
15.00
|
Percent
Per Hour
|
|
|
Pre-Boil
Wort Size:
|
5.88
|
Gal
|
|
|
Pre-Boil
Gravity:
|
1.073
|
SG
|
17.65
Plato
|
Brewhouse Efficiency and Predicted Gravity
based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
50.0
|
7.00 lbs.
|
Ultralight LME
|
America
|
1.037
|
2
|
|
14.3
|
2.00 lbs.
|
Pilsener
|
Belgium
|
1.037
|
2
|
|
7.1
|
1.00 lbs.
|
CaraMunich Malt
|
Belgium
|
1.033
|
75
|
|
7.1
|
1.00 lbs.
|
Flaked
Oats
|
America
|
1.033
|
2
|
|
7.1
|
1.00 lbs.
|
Pale
Chocolate Malt
|
Belgium
|
1.030
|
250
|
|
7.1
|
1.00 lbs.
|
Wheat
Malt
|
Belgium
|
1.038
|
2
|
|
3.6
|
0.50 lbs.
|
Roasted
Barley
|
Belgium
|
1.030
|
575
|
|
3.6
|
0.50 lbs.
|
Turbinado Sugar
|
Generic
|
1.046
|
0
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Goldings - E.K.
|
Pellet
|
4.75
|
19.9
|
60 min
|
|
1.00 oz.
|
Goldings - E.K.
|
Pellet
|
4.75
|
10.1
|
30 min
|
White Labs WLP565 Belgian Saison I
|
Profile:
|
Marin County
CA
|
|
Profile
known for:
|
|
|
Calcium(Ca):
|
12.0 ppm
|
|
Magnesium(Mg):
|
10.0 ppm
|
|
Sodium(Na):
|
15.0 ppm
|
|
Sulfate(SO4):
|
17.0 ppm
|
|
Chloride(Cl):
|
13.0 ppm
|
|
biCarbonate(HCO3):
|
74.0 ppm
|
|
pH:
|
8.31
|
Conduct mini-mash at 147 for 55 minutes.
|
A
tincture of lavender hydrosol, star anise and grains of paradise added to
the secondary after active fermentation is complete, allowing two weeks for
the flavors to marry before bottling. Saison yeast slow to close
fermentation, so allow for a long secondary time.
|
Generated with ProMash Brewing Software
Published
exclusively for Pfiff!
|