Red Barn
Saison
Type: Partial Mash Date: 12/27/2011
Batch Size (fermenter): 5.00 gal Brewer: Jacob
Boil Size: 4.27 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 3.90 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 95.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
3 lbs Vienna Malt (3.5 SRM) Grain 1 43.5 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 3.6 %
4.0 oz Chocolate Rye Malt (250.0 SRM) Grain 3 3.6 %
4.0 oz Wheat Malt, Bel (7.5 SRM) Grain 4 3.6 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 18.3 IBUs
3 lbs 2.4 oz Pilsner Liquid Extract [Boil for 50 min](3.5 SRM) Extract 6 45.7 %
1.00 oz Cascade [5.50 %] - Boil 25.0 min Hop 7 12.7 IBUs
1.00 oz Cascade [5.50 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 9 -

Beer Profile
Est Original Gravity: 1.042 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.003 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 32.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 10.6 SRM

Mash Profile
Mash Name: BIAB, Light Body Total Grain Weight: 6 lbs 14.4 oz
Sparge Water: -0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 19.18 qt of water at 151.8 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F

Notes
1:30pm 3qts tap, water heated VERY fast - added tray of ice cubes to drop temp; hit 161f
Bag in @ 1:55
2:00 added 1qt cold water, dropped to 147
2:16 stable @ 152f; 1.042 @ 2:25
3:00 raised to 165f, heated sparge
3:10 sparged, sloppy sparged w/ 4qts

Boil sg: 1.031 - note: alpah of hops really 6.1% but aged for [?] months, have to find alpha
Added pilsner LME @ 10m before flame out
4:25 Flame out & cool down
5:07 Cooled, ptiched at ~78f
OG: 1.039

1/14/12
1.009 - checking again in two+ days see if done

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