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Saison (H)

The yeast was given from the folks at Gigayeast, so I brewed up my first Saison.


Brewed 5.0 gallons on 2013-06-08

Original gravity: 1.060

Final gravity: 1.004

ABV: 7.4%

Apparent Attenuation: 93.3%


Inspiration for

Process notes

2013-06-22
I've been slowly raising temp up to 72°.
2013-06-23
Moved to secondary, put in closet where it will get hotter there, which is desired. Want 80-85 degree temperature.
2013-06-29
Bottled, 23 22oz bottles.

Boil for 90 minutes

At 90 minutes
At 60 minutes
1.25 ounces of 4.5% Alpha Acid Hallertau Mittelfruh pellets
At 0 minutes
0.75 ounces of 4.5% Alpha Acid Hallertau Mittelfruh pellets

Mash

[85.71%] 9 pounds of German Pilsner (Weyermann)

[4.76%] 8 ounces of White Wheat (GreatWesternMalting)

[4.76%] 8 ounces of CaraMunich Type I (Weyermann)

[4.76%] 8 ounces of German Munich (Weyermann)

Single infusion mash. Mashed with 4 gallons (1.52 quarts per pound) of tap water for 90 minutes. 10lb 8oz of grain was used in the mash. (Temp was 149.3 degrees after the 90 minute rest.)

Strike water temp: (0.2/1.52) * (150 - 75) + 150 = 159.8

Sparge

Sparged for 30 minutes with 3 gallons of 170° tap water. (S.G. was 1.049 before boiling + sugar were added.)

Yeast

2013-06-08
Pitch 1 pack of GY018 Saison #1 (GigaYeast) at 68°. (Let pack warm up to room temp, dumped directly into carboy.)

Tasting notes (8.00/10; 1 rating)

2013-12-11
[8/10] The beer is quite clear now. Big Champaign-like bubbles, white head that dissipates quickly. This beer had been pretty turbid before. About 7-8 SRM. High carbonation. Smells a bit like green apple or pear. Taste is a bit tart, mouthfeel bubbly like Champaign.