Brew Day: Saison-March 1, 2009

Brewday: Saison - March 1, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	19.00	Total volume[ltr (gal)]:	22.56	Losses [ltr (gal)]:	3.56
Original Gravity[SG]:	1.059	Colour [SRM(EBC)]:	7.33(14.43)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	21.45

Preboil Values:

Mash water volume [ltr (gal)]:	15.94 (4.21)	Mash tun volume [ltr (gal)]:	26.27 (6.94)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	27.00 (7.13)	@ mash out temp.	27.64 (7.30)	Preboil gravity [SG]:	1.045

Postboil Values:

Evapouration [ltr (gal)]:	6.00 (1.59)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	90.00
Postboil wort volume [ltr (gal)]:	22.56 (5.96)	@ boiling temp.	23.50 (6.21)	Boiler lose [ltr (gal)]:
Postboil target gravity [SG]:	1.057	mash items only	1.057

Style: 16C. Saison

Description:

Saison

First step 51C 5mins
Mash temp 63C 90mins

Estimated Original Gravity[SG]: 1.057	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 5.95
Bitterness [IBU]: 21.45	Colour [SRM(EBC)]: 7.33 (14.43)
Balance: 0.837	BU:GU ratio: 0.377

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Carafa Special Type 2 (Weyermann)	1.000	0.38%	27.07 (0.06)	0.48%
Munich I Malt (Weyermann)	1.003	5.25%	306.76 (0.68)	5.39%
Pilsner Pale Malt (Barrett Burston)	1.051	88.83%	5052.45 (11.14)	88.75%
Wheat Malt (Barrett Burston)	1.003	5.53%	306.76 (0.68)	5.39%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Northern Brewer	9.80%	21.25	99.08%	22.56 (0.80)	60.00
Hallertau Mittlefrueh	2.10%	0.20	0.92%	22.56 (0.80)	1.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Belgian Saison - Wyeast 3724	low	78.00%	21.00 (69.80)	35.00 (95.00)	12% ABV

Estimated required yeast cells (billion):

210.19

Dried yeast (gm):	11.18

No of liquid yeast(Wyeast/Whitelabs) packs:	2.24	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	298.14	(Assumes 25% trub and 94% viability)
One day settling	149.07	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	77.85	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	15.94 (4.21)	Mash tun volume required [ltr (gal)]:	26.27 (6.94)
Grain Weight [gms (lbs)]:	5693.02 (12.55)	Mash gravity @ 100% conversion [SG]:	1.054

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	84.09 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	6.52	13.50	64.23	76.17
2	13.50	13.50	25.62	30.38
Combined	20.02	27.00	44.93	53.28

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67