BrewBlog: Extract Saison
Specifics
General Information
Method: Extract
Cost: 55

An extract version of my all grain Saison brewed at the Baron's 2010 Big Brew

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds DME - Breiss Pilsner 80% of grist
1.00 pounds DME - Breiss Wheat 13.3% of grist
7.00 pounds Total Extract Weight 93.3% of grist
Reference
Malts and Grains
Adjuncts
1.00 pounds Turbinado Sugar  
Non-Fermentables
.5 tsp Coriander Seed @ 15 minutes  
.5 oz Bitter Orange Peel @ 15 minutes  
.25 tsp Seeds of Paradise @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Belgian Saison I Ale
Manufacturer: White Labs
Product ID: WLP565
Type: Ale
Flocculation: Medium
Attenuation: 70%
Temperature Range: 68–75°F
Amount: 2000 ml
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6%
Special Procedures

I started the ferment at 68 and raised it 2 degrees everyday until I got to 80. 

Fermentation
Primary: 14 days @ 80° F
Secondary: 7 days @ 60° F
Tasting Reviews
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Extract Saison May 1, 2010
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