Northern Brewer Saison Brew Session

Brew Session Info

Brew Date 5/3/2017

Notes (Include any important notes from brew day until tasting)

Bottled on 6/12/2017. Used 10% increase in dextrose from NB priming calculation recommendation. After a week in bottles, the beer went from cloudy to crystal clear, not sure why. Quite a lot of yeast collection on the bottom of all the bottles. The color of the beer is darker than predicted, by at least a few degrees SRM - somewhere between 12-15 rather than 7 - perhaps because the burner was hotter than needed and I caramelized the sugar. Great flavor from the yeast, but it took nearly 6 weeks for it to hit 1.010 gravity, needing lots of additional agitation to get the yeast going. I wish I had done water profile adjustment on this one but I hadn't read up on it completely at the time. 6/21 Bottle conditioning complete 6/22 Tried another beer and it wasn't quite done carbonating, poured from a 48oz bottle. I'm going to let this sit for another few days before trying again. 6/26 All done carbonating, definitely needed the full 2 weeks for bottle conditioning

Water Infusion

Brew Session Specific

Grain Weight

10.75 lb kg

Grain Temp

67 °FC

Target Mash Temp

149 °FC

Mash Thickness

1.33 qt/lbl/kg

Total Boil Time

60 min.

Wort Into Fermenter

5 gals liters

Equipment Profile

Grain Absorption

0.15 gals/lb liters/kg

Sparge Grain Absorption

0.01 gals/lb liters/kg

HLT-MT Heat Loss

°FC

Mash Tun Loss

0.25 gals liters

Brew Kettle Trub Loss

0.5 gals liters

Boil Loss

1 gals/hour liters/hour

Wort Shrinkage

0.2 gals liters

Calculated Totals

Total Water Needed

8.42 gals liters

Mash Tun Capacity

4.43 gals liters

Mash/Strike Volume

3.82 gals liters

HLT Temperature

160.54 °FC

Strike Temperature

160.54 °FC

1st Runnings

2.21 gals liters

Sparge Volume

4.60 gals liters

Total Runoff

6.70 gals liters

Mash / Boil

Mash

Mash PH

Mash Start Temp

°FC

Mash End Temp

°FC

Mash Time

minutes

Boil

Pre-Boil Gravity

1.048 (estimated)

Boil Volume

gallons liters 6.70 (gallonsliters estimated)

Boil Time

minutes minutes (60 minutes estimated)

Post-Boil Volume

gals liters

Gravity Estimates

Based on boiling 6.70 gallonsliters at 1.048 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.055.

You wanted an OG of 1.056. It looks like it will be under.

Fermentation

Volume in Fermenter

5 gallons liters 5.00 (gallonsliters estimated)

Original Gravity

1.050 (1.056 predicted)

Final Gravity

1.010 (1.012 predicted)

Conditioning

Condition Date

6/12/2017

Bottle/Keg

Priming Sugar Type

Dextrose

Priming Sugar Amount

oz g

Tasting Notes (1)

Tasted on 6/22/2017 by CheeseNips

Notes:

Color is darker than predicted but still fine. Aroma was more akin to wheat, mostly clove and banana. Carbonation is just right, not quite to the point of champagne. Flavor is almost that of a belgian dubbel but just hints on top of a solid farmhouse ale. I am surprised that this is as good as it is considering it was a kit with no adjuncts or water profile manipulation. I think it is the Wyeast strain that makes this beer, so, despite the 6 weeks in the tank, I am very happy with the results.

Recipe Facts

Northern Brewer Saison

Saison

5.00 Gallons Liters Batch Size
6.00 Gallons Liters Boil Size
60 min Boil Time
1.056 OG
1.012 FG
139.9 IBU (tinseth) Bitterness
2.50 BG:GU
6.8° SRM Color
69% Efficiency
5.6% ABV Alcohol
187 per 12oz Calories

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