Saison de la Place |
Type: All Grain | Date: 6/8/2003 |
Batch Size: 10.00 gal | Brewer: Warren Place |
| Boil Size: 12.70 gal | Asst Brewer: |
| Boil Time: 120 min | Equipment: My Equipment |
| Taste Rating(out of 50): 40.0 | Brewhouse Efficiency: 56.00 |
| Taste Notes: Light body, sweet/tart finish that complements the very subtle anise flavor. The anise, ginger and fruity aromas were noticeable but black pepper was not detected. Well-balanced hop bitterness. Dry-hopping provided a subtle EKG aroma/flavor. |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 2.00 lb | Honey (1.0 SRM) | Adjunct | 8.25 % | | 15.00 lb | Pale Malt (2 Row) US (2.0 SRM) | Grain | 61.86 % | | 3.00 lb | Vienna Malt (4.0 SRM) | Grain | 12.37 % | | 2.00 lb | Wheat, Flaked (1.6 SRM) | Grain | 8.25 % | | 1.00 lb | Caramel/Crystal Malt - 10L (10.0 SRM) | Grain | 4.12 % | | 0.25 lb | Chocolate Malt (350.0 SRM) | Grain | 1.03 % | | 3.00 oz | Williamette [5.00 %] (100 min) | Hops | 31.2 IBU | | 1.00 oz | Goldings, East Kent [4.75 %] (5 min) | Hops | 1.8 IBU | | 0.50 oz | Goldings, East Kent [4.80 %] (Dry Hop 3 days) | Hops | - | | 0.05 oz | Irish Moss (Boil 15.0 min) | Misc | | | 0.20 gm | Anise, Star (Boil 0.0 min) | Misc | | | 0.50 gm | Ginger Root (Boil 0.0 min) | Misc | | | 10.00 ml | Lactic Acid (Mash 60.0 min) | Misc | | | 15.00 items | Black Peppercorns (Boil 0.0 min) | Misc | | | 1.00 lb | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 4.12 % | | 15.00 gal | Davis, CA R.O. water | Water | | | 1 Pkgs | Belgian Saison I Ale (White Labs #WLP565) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.051 SG | Measured Original Gravity: 1.056 SG |
| Est Final Gravity: 1.015 SG | Measured Final Gravity: 1.008 SG |
| Estimated Alcohol by Vol: 4.75 % | Actual Alcohol by Vol: 6.26 % |
| Bitterness: 33.1 IBU | Calories: 246 cal/pint |
| Est Color: 9.4 SRM | Color: |
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Mash Profile |
| Mash Name: Temperature Mash, 2 Step, Light Body | Total Grain Weight: 21.25 lb |
| Sparge Water: 0.16 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Temperature Mash, 2 Step, Light Body| Step Time | Name | Description | Step Temp |
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| 30 min | Protein Rest | Add 20.36 qt of water at 131.5 F | 122.0 F | | 60 min | Saccharification | Heat to 152.0 F over 30 min | 152.0 F | | 10 min | Mash Out | Heat to 168.0 F over 10 min | 168.0 F | | 0 min | Batch Sparge 1 | Add 12.00 qt of water at 168.0 F | 168.0 F | | 10 min | Batch Sparge 2 | Add 28.00 qt of water at 168.0 F | 168.0 F | |
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| Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. |
Carbonation and Storage |
| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 |
| Pressure/Weight: 12.2 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 42.0 F | Age for: 28.0 days |
| Storage Temperature: 62.0 F | |
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Notes |
| Some extract (about 2 gallons) was reserved for future yeast starters, thus artificially reducing brewhouse efficiency. Spices were added at knockout. Lactic acid added after keg conditioning. |
