French Naperville Saison

Belgian Ale

This is a 2004 BJCP style 16c beer.

Recipe: Belgian Saison
Volume: 5 gallons
Dates:

Brew date: Feb 9, 2008
Transfer to secondary: Feb 23, 2008
Bottling: Mar 9, 2008

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: WYeast 3711VSS French Saison

Grain bill

	Potential sg pppg	Points per gal
12.5 lbs Pilsener Malt 1.5 lbs Vienna Malt 1 lb Carapils Malt	1.037 1.035 1.034	462.5 52.5 34.0
	Ideal: Pre-boil: Target:	549.0 549.0 549.0	/ 5 gal = 109.8 >>> 1.110 * 70%/ 6 gal = 64.1 >>> 1.064 * 70%/ 5 gal = 76.9 >>> 1.077

Whole Hops

1.5 oz German Perle - 5.8% avg alpha Utilization: 60 minutes @ 1.064 = 20.4%	*IBU = 1.5 5.8 * 20.4 * 0.75 / 5 = 26.6**
1.0 oz Czech Saaz - 2.6% avg alpha Utilization: 10 minutes @ 1.064 = 7.4%	*IBU = 1.0 2.6 * 7.4 * 0.75 / 5 = 2.9**
0.5 oz Czech Saaz - 2.6% avg alpha Utilization: 0 minutes @ 1.064 = 0%	IBU = 0
	Total IBU = 30

Activity Log

Yeast Starter:

Note: the WYeast smack pack was swollen when I got it so couldn't be smacked.

Two days before brew, took yeast smack pack out of fridge and placed at 75f. One day before brew, boiled 5 oz of DME in 1.4L of water in flask and cooled. Shook to aerate, pitched yeast, covered top with alumininum foil and placed at 75 f.

Note: the nutrient pack in the smack pack was still intact.

Mash/Lauter/Sparge:

Heated 19 quarts of water to 168f and mixed in grain. Added cool water to bring temperature to 149 f. Let rest for 60 minutes. Added boiling water to bring to 154. Recycled until relatively clear and collected 6.5 gallons in boil pot.

Boil:

Boiled for 35 minutes and added first hops. Boiled for 50 minutes and added second hops. Boiled for 9 minutes and added third hops. Boiled for 1 minute and turned off heat. Ran through counterflow chiller and collected 5 gallons in 6.5 gallon carboy. Took specific gravity reading of 1.070 with refractometer. Aerated by shaking carboy on folded towel and pitched yeast. Fitted with airlock and placed at 72 f.

Fermentation (target final gravity = 1.016):

Observations of primary stage (14 days @ increasing to reach 80 f)

1 day: 72 f, 1/2 inch foam, 21 bubbles per minute
2 days: 73 f, 1/2 inch foam, 21 bubbles per minute
3 days: 75 f, 1/2 inch foam, 19 bubbles per minute
discovered one of two bulbs burned out in fermenting booth so temperature was really hovering arount 71 f since that happened.
6 days: 76 f, thin layer of foam, 29 bubbles per minute
7 days: 77 f, patches of bubbles, 27 bubbles per minute
8 days: 78 f, patches of bubbles, 25 bubbles per minute
10 days: 79 f, patches of bubbles, 18 bubbles per minute

Siphoned to 5 gallon carboy taking specfic gravity reading of 1.010. Fitted with airlock and place at 80 f. Filled 2 liter bottle 4/5 full, pressurized with 30 lb/sq in CO2 and put in fridge to force carbonate.

Bottling:

Boiled 5 ounces of corn sugar in 2 cups of water, cooled and added to bottling bucket. Siphoned 4 gallons to bottling bucket taking specfic gravity reading of 1.008. Filled a 2 liter bottle 4/5 full, pressurized with 30 lb/sq in CO2 and put in fridge to force carbonate. Filled and capped 40 bottles and placed at 80 f to bottle condition.

See French Naperville Saison labels here.

Results:

TBD