Plainfield Saison

Belgian Ale

This is a 2008 BJCP style 16c beer.

Recipe: Belgian Saison Volume: 5 gallons
Dates:

Brew date: Mar 28, 2015
Transfer to secondary: Apr 11, 2015
Bottling : Apr 25, 2015

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: WLP565 Belgian Saison

Grain bill

	Potential sg pppg	Points per gal
12.5 lbs Pilsener Malt 0.5 lbs Vienna Malt 1.5 lb Carapils Malt	1.037 1.034 1.035	462.5 17.0 52.5
	Ideal: Pre-boil: Target:	532.0 532.0 532.0	/ 5 gal = 106.4 >>> 1.107 * 70%/ 6 gal = 62.1 >>> 1.062 * 70%/ 5 gal = 74.5 >>> 1.075

Whole Hops

2.0 oz German Hallertau - 4.1% avg alpha Utilization: 60 minutes @ 1.062 = 20.7%	*IBU = 2.0 4.1 * 20.7 * 0.75 / 5 = 25.5**
1.0 oz Czech Saaz - 2.4% avg alpha Utilization: 10 minutes @ 1.062 = 7.7%	*IBU = 1.0 2.4 * 7.7 * 0.75 / 5 = 2.8**
	Total IBU = 28

Activity Log

Yeast Starter:

About 48 hours before the brew, let yeast sit at room temperature. About 36 hours before the brew, boiled 3 ounces of DME in 4 cups of water in a 2 liter flask and cooled in ice bath. Shook to aerate, pitched yeast, fitted stopper and airlock and placed at 72f.

Grain:

About 24 hours before the brew, milled the grain.

Mash/Lauter/Sparge:

Heated 4 gallons of water to 170 f in 7 gallon mash tun with T screen and stirred in grain. Adjusted to obtain ~152 f and let stand for 60 minutes. Sparged with 168 f water capturing 7 gallons of run-off in 10 gallon Polarware kettle.

Boil:

Boiled for 90 minutes adding hops at 60 and 10 minutes before end of boil. Cooled with counterflow chiller into 6.5 gallon carboy. Took specific gravity reading of 1.069 with hydrometer and 16.7 brix with refractometer. Oxygenated with O2 tank and stone for 2 minutes. Pitched yeast, fitted stopper and airlock and placed at 72 f.

Fermentation (target final gravity = 1.016):

Observations of primary stage (14 days @ 72 f)

03/29/15 AM: 1.5 inches of foam, 79 bubbles per minute
03/30/15 PM: 1/3 inch of foam, 29 bubbles per minute
04/01/15 PM: 1/4 inch of foam, 17 bubbles per minute
04/03/15 AM: 1/8 inch of foam, 15 bubbles per minute
04/04/15 AM: 1/8 inch of foam, 15 bubbles per minute
04/05/15 AM: 1/8 inch of foam, 14 bubbles per minute
04/06/15 PM: patchy foam, 13 bubbles per minute
04/07/15 PM: patchy foam, 12 bubbles per minute
04/09/15 PM: sparse foam, 10 bubbles per minute
04/10/15 PM: foam around edges, 10 bubbles per minute

Siphoned into 2 liter bottle until 3/5 full. Pressurized with 30 lbs/sq in CO2 and placed in fridge. Siphoned into 5 gallon carboy taking specific gravity of 1.020. Fitted with stopper and airlock and placed at 72 f.

Observations of secondary stage (14 days @ 72 f)

04/12/15 AM: spotty foam, 4 bubbles per minute
04/12/15 PM: spotty foam, 4 bubbles per minute
04/13/15 AM: spotty foam, 5 bubbles per minute
04/13/15 AM: spotty foam, 4 bubbles per minute
04/14/15 PM: spotty foam, 5 bubbles per minute
04/16/15 PM: spotty foam, 3 bubbles per minute
04/20/15 PM: spotty foam, 1 bubble every 40 seconds

Bottling:

Siphoned into 2 liter bottle until 3/5 full. Pressurized with 30 lbs/sq in CO2 and placed in fridge. Took specific gravity reading of 1.016 putting ABV at 6.9%. Boiled 5 ounces of corn sugar in 2 cups of water for 10 minutes. Cooled and placed in bottling bucket. Siphoned 4.5 gallons from carboy into bucket. Filled and capped 42 bottles.

See Plainfield Saison labels here.

Results: