AG#20/21 – Saison Dumot/Septic Saison

A Saison. hopped with Motueka. Not traditionally Belgian to use a New Zealand hop, but it turns out that Motueka was once known as Belgian Saaz (some still refer to B Saaz).

The batch will be split and fermented with White Labs Saison Blend and White Labs American Farmhouse Blend (which contains Brett). I may decide to dry hop.

90 minute boil

Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.061 SG
Expected FG: 1.009 SG Apparent Attenuation: 84.7 %
Expected ABV: 6.9 % Expected ABW: 5.4 %
Expected IBU (using Rager): 33.1 IBU Expected Color (using Morey): 4.5 SRM
BU:GU ratio: 0.54 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 4.760 kg 80.0 % 2.8 In Mash/Steeped
Belgian Munich Malt 0.340 kg 5.7 % 0.7 In Mash/Steeped
Belgian Pale Wheat Malt 0.340 kg 5.7 % 0.2 In Mash/Steeped
Belgian Caramel Munich Malt 60 0.057 kg 1.0 % 1.3 In Mash/Steeped
Sugar – White Sugar/Sucrose 0.454 kg 7.6 % 0.0 End Of Boil

Mash at 147F.

H

Hops
Variety Alpha Amount IBU Form When
NZ Motueka 8.1 % 28 g 27.7 Bagged Whole Hops 60 Min From End
NZ Motueka 8.1 % 14 g 3.7 Bagged Whole Hops 15 Min From End
NZ Motueka 8.1 % 7 g 0.0 Bagged Whole Hops At turn off
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