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Saison Octobre

Specifics

Style:

Category:	Belgian and French Ale
Number:	16C

A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity.

Commercial Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin.

Brew Date:

July 29, 2017

Yield:

5 gallons

Color (SRM/EBC):

7.6/15.1

Bitterness (Calc):

24.9 IBU (Rager)

Batch No:	105
Target OG:	1.070
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Malts and Grains

5.50 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

43.2% of grist

1.50 pounds

American Rye Malt

Color (L):	3.7 °L
Info/Use:	Not provided.

11.8% of grist

0.50 pounds

American Vienna Malt

Color (L):	4 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

3.9% of grist

0.17 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

1.3% of grist

0.05 pounds

British Dextrin (Cara-Pils) Malt

Color (L):	10-14 °L
Info/Use:	Adds body; aids head retention. For porters, stouts and heavier bodied beers.

0.4% of grist

5.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

39.3% of grist

12.72 pounds

Total Grain Weight

0% of grist

Adjuncts

1.50 pounds

Dextrose (Corn Sugar)

Hops

0.50 ounces

Belma

Region:	USA
AAU Range:	12 - 12%
Notes:	Belma™: Sweetly named after the road our family's homestead and farm has stood since the 1930's. We discovered Belma growing up the side of our picking facility, fell in love with its strawberry aroma on the vine and its robust nature. A daughter of Magnum & Kitamidori, it imparts strawberry, citrus, melon and grapefruit notes. Dr. Shellhammer from Oregon State University tested Belma™ and created a Pale Ale. He noted the following description: A very clean hop, with an orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.
Typical Use:	Pale, Stout, Belgium

12.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil

6.1 AAUs

0.50 ounces

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt
Example:	Lager, Ale; Gulpener Pilsener, Sam Adams Octoberfest, Anderson Valley ESB

3.5% Leaf @ 10 minutes
Type: Aroma
Use: Aroma

1.8 AAUs

Yeast

Name:	Belgian Saison II Ale
Manufacturer:	White Labs
Product ID:	WLP566
Type:	Ale
Flocculation:	Medium
Attenuation:	70%
Temperature Range:	68–75°F
Amount:	35 ml

Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.55 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Procedure

Screwed this one up, forgot to add the corn sugar when I was actually brewing. Ended up remembering the next morning, when the wort was already chilled and in the fermentor. Boiled 1/2 gallon of water, added the corn sugar. Let this boil for 15 minutes (little air pockets due to the density of the water to sugar). Cooled to 75 then dumped in the primary. Follow morning, it was a big mess, the air lock was completely full of foam, but the batch was popping at 2x the regular rate. Maintaining 75F +-5F.

Screwed this one up, forgot to add the corn sugar when I was actually brewing. Ended up remembering the next morning, when the wort was already chilled and in the fermentor. Boiled 1/2 gallon of water, added the corn sugar. Let this boil for 15 minutes (little air pockets due to the density of the water to sugar). Cooled to 75 then dumped in the primary. Follow morning, it was a big mess, the air lock was completely full of foam, but the batch was popping at 2x the regular rate. Maintaining 75F +-5F.

Fermentation

Primary:	7 days @ 75° F
Secondary:	14 days @ 75° F

Tasting Reviews

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