Tag Archives: saison

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

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


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