Sunday, October 2, 2011

Petit Saison: Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was one of the first saisons that I did, and was the first petit saison.  Fast forward to 2013-14, and I'm brewing saisons almost exclusively.

The recipe for the full batch is as follows:

Batch Number: 20
Brew Date: October 2, 2011
Keg Date: October 31, 2011
Batch Size: 5 Gallon
OG: 1.038 (estimate)
FG: 1.008 (measured)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 27.6
ABV: 3.9%
SRM: 3.0

Mash: Single infusion at 149*F for 60 minutes

Boil: 90 minute


7lb 0oz Pilsner Malt
0lb 8oz Rye, Flaked

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.


1oz Sorachi Ace (pellet, 10.7 AAU) at 60 minutes
1oz Sorachi Ace (pellet, 10.7 AAU) at flameout




White Labs Belgian Saison II (WLP566)


10.02.2011: Total volume pre-boil was 7.75 gallons at a gravity of 1.032. The loss of a quart or so from the estimate was likely due to spillage when transferring the sparge water.

Collected about 5 gallons of 1.040 wort, dumping out just a bit so as to avoid too aggressive of a fermentation.

After 24 hours, healthy fermentation with good krausen. Temperature inside the carboy was 70 degrees.

10.12.2011: Gravity measurement is at 1.008.

10.23.2011: Gravity measurement is still at 1.008.

10.25.2011: Pulled the carboy from the cellar and placed in the kegerator to cold crash.

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