Inspiration
The House Beer Series is based on the desire of Mediamatic (the organization that I am currently based out of here in Amsterdam) to have a light, refreshing and sessionable ale consistently on tap in their cafe/ restaurant this summer. Based on the style and for a host of other reasons, myself and head brewman Tobias decided to go for Saison as our house beer. This beer will be in the range of 5%, hopped with german hops (initially) and fermented with French Saison yeast.
This recipe is identical in process to every other beer in this series. The malt, hops and yeast are the same as in #s 5 and 6. The only difference is that the gravity is 5.5% this time - getting slowly closer to our goal of <5%. Nothing crazy here.. this is a small step.
Notes to come.
This recipe is identical in process to every other beer in this series. The malt, hops and yeast are the same as in #s 5 and 6. The only difference is that the gravity is 5.5% this time - getting slowly closer to our goal of <5%. Nothing crazy here.. this is a small step.
Notes to come.
The Recipe
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Boil Size: 66 liters
Boil Gravity: 1.030
Efficiency: 62% (brew house)
Original Gravity: 1.045
Final Gravity: 1.003
ABV (standard): 5.43%
IBU (tinseth): 17.35
SRM (ebcmorey): 7.03
Fermentables
6.59 kg - German - Pilsner (62.3%)
1.29 kg - Flaked Wheat (12.2%)
1.29 kg - Flaked Oats (12.2%)
1.09 kg - German - Wheat Malt (10.3%)
0.31 kg - German - Rye (2.9%)
Hops
15 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 60 min, IBU: 10.63
52 g - Styrian Goldings, Type: Pellet, AA: 3.8, Use: Whirlpool for 10 min at 85 °C, IBU: 4.39
35 g - Saaz, Type: Pellet, AA: 3, Use: Whirlpool for 10 min at 85 °C, IBU: 2.33
Mash Guidelines
1) Infusion, Temp: 39 C, Time: 15 min
2) Infusion, Temp: 65 C, Time: 60 min
3) Infusion, Temp: 68 C, Time: 30 min
4) Sparge, Temp: 76 C, Time: 15 min
Starting Mash Thickness: 4.6 L/kg
15 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Wyeast - French Saison 3711 Slurry from Saison #5
Pitch Rate: 0.75 (M cells / ml / deg P)
+Yeast Nutrient and Irish Moss
Water
Amsterdam source water
Post-Brewday Notes
Primary Fermentation @ 70F (21C) until 1.020
Secondary Fermentation @77F (23C) for 7+ days
Prime w/ cane sugar to 3.2 vol CO2.
Style Name: Saison
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Boil Size: 66 liters
Boil Gravity: 1.030
Efficiency: 62% (brew house)
Original Gravity: 1.045
Final Gravity: 1.003
ABV (standard): 5.43%
IBU (tinseth): 17.35
SRM (ebcmorey): 7.03
Fermentables
6.59 kg - German - Pilsner (62.3%)
1.29 kg - Flaked Wheat (12.2%)
1.29 kg - Flaked Oats (12.2%)
1.09 kg - German - Wheat Malt (10.3%)
0.31 kg - German - Rye (2.9%)
Hops
15 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 60 min, IBU: 10.63
52 g - Styrian Goldings, Type: Pellet, AA: 3.8, Use: Whirlpool for 10 min at 85 °C, IBU: 4.39
35 g - Saaz, Type: Pellet, AA: 3, Use: Whirlpool for 10 min at 85 °C, IBU: 2.33
Mash Guidelines
1) Infusion, Temp: 39 C, Time: 15 min
2) Infusion, Temp: 65 C, Time: 60 min
3) Infusion, Temp: 68 C, Time: 30 min
4) Sparge, Temp: 76 C, Time: 15 min
Starting Mash Thickness: 4.6 L/kg
15 ml - Lactic Acid, Time: 60 min, Type: Other, Use: Mash
Yeast
Wyeast - French Saison 3711 Slurry from Saison #5
Pitch Rate: 0.75 (M cells / ml / deg P)
+Yeast Nutrient and Irish Moss
Water
Amsterdam source water
Post-Brewday Notes
Primary Fermentation @ 70F (21C) until 1.020
Secondary Fermentation @77F (23C) for 7+ days
Prime w/ cane sugar to 3.2 vol CO2.
Tasting Notes
Soon.
Soon.