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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AG10 – Biere de Mars

A spring twist on a traditional French ale. While French ales aren’t what springs to mind when one thinks of French beer, they are nonetheless and important tradition amongst small farmhouse breweries. There is a similarity to Saison here in that these are strong beers brewed in the spring for refreshment of farm hands during the hot summer months.

19 litres
OG 1.069

UK Lager Malt – 4.000 kg
UK Flaked Wheat – 1.000 kg
UK Munich Malt – 0.762 kg
UK Wheat Malt – 0.660 kg
UK Black Malt – 0.013 kg 0.2 %
Sugar – White Sugar/Sucrose 0.500 kg 7.2 %

UK Fuggle 4.5 % 42 g 23.7 90 Min From End
French Strisselspalter 2.9 % 14 g 20 Min From End
French Strisselspalter 2.9 % 21 g 5 Min From End

Mash at 147F/64C
90 min boil
White Labs WLP011-European Ale

AG1 – Saison

A style from Wallonia (Francophone Belgium) that has its origins in the farmhouse brews made to quench the thirst of those working in the fields during the summer.

Here’s the recipe I brewed:

Summer Saison

Selected Style and BJCP Guidelines

16C-Belgian And French Ale-Saison

Minimum OG:	1.048 SG	Maximum OG:	1.065 SG
Minimum FG:	1.002 SG	Maximum FG:	1.012 SG
Minimum IBU:	20 IBU	Maximum IBU:	35 IBU
Minimum Color:	5.0 SRM	Maximum Color:	14.0 SRM

Recipe Overview

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:	1.060 SG
Expected FG:	1.009 SG	Apparent Attenuation:	83.8 %
Expected ABV:	6.7 %	Expected ABW:	5.3 %
Expected IBU (using Rager):	33.3 IBU	Expected Color (using Morey):	4.3 SRM
BU:GU ratio:	0.56	Approx Color:
Mash Efficiency:	70.0 %
Boil Duration:	60.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
UK Lager Malt	4.760 kg	80.8 %	3.7	In Mash/Steeped
UK Munich Malt	0.340 kg	5.8 %	0.7	In Mash/Steeped
UK Wheat Malt	0.340 kg	5.8 %	0.2	In Mash/Steeped
Sugar – White Sugar/Sucrose	0.454 kg	7.7 %	0.0	End Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
Slovenian Styrian Goldings	4.5 %	51 g	31.4	Loose Whole Hops	60 Min From End
Slovenian Styrian Goldings	4.5 %	17 g	1.9	Loose Whole Hops	5 Min From End

Other Ingredients

Ingredient

Amount

When

Yeast

Wyeast 3724-Belgian Saison