2017-11-12 Pour La Victoire Oat Grisette Saison 
All Grain Recipe
Submitted By: jskaggs (Shared)
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| Brewer: Jeff Skaggs | |
| Batch Size: 5.40 gal | Style: Saison (25B) |
| Boil Size: 8.66 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 23.0 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 7 lbs 8.00 oz |
Barke (R) Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Simpsons Golden Naked Oats® (9.6 SRM) |
Grain |
3 |
| 1 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
4 |
| 1.97 oz |
Saaz [3.0%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Saaz [3.0%] - Boil 5 min |
Hops |
6 |
| 1.00 oz |
Saaz [3.0%] - Boil 0 min |
Hops |
7 |
| 1.00 oz |
Styrian Goldings [1.9%] - Boil 0 min |
Hops |
8 |
| 2.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
9 |
Notes
This is a variation of the Belgian Grisette that is very good. This includes golden naked oats to be an oat beer for November comp. Plan is to have it finished and packaged in 9 days or less. Barke pils, naked oats and wheat to give full body. 3711 description also says “is extremely attenuative but leaves an unexpected silky and rich mouthfeel”
Sunday 11/12/17
Mash water 3.5 gal RO water
CaCl2 0.7g, 1.8ml 88% lactic acid, heated to 172.6F to mash in to target 154F. After mix and rise 153F. after ~20 minutes pH 5.3
Mashed for 1 hour then pump recirc to vourlauf
Sparge 7gal .
CaCl2 1.5g, 0.5ml lactic acid
batch sparged temp in at ~173F. Just a bit hot
ran off and collected 9 gal @ 1.035 preboil. ( target was 8.56gl @ 1.036)
boiled and added hops as above.
on ko it ran very slow. possibly a chiller clog? pulled, flushed and recirculated at 180F to sanitize then collected 5.5 gal wort in BB3.
OG 1.046. In fermenter at 62F. Will let rise to 68 and pitch, then let rise to 72
Wyeast 2 packs 3711 French Saison ( 0958278 mfg 05Oct 17; 1014285 mft 12Oct17)
Pitched at 11pm @65F, Set at 70F
Monday 11/13/17 am bubbling from airlock.
Wed 11/15/17 still active bubbling. SG about 1.020 ish. Set at 72F
Thurs 11/16/17 SG ~1.010. Set at 80 to let free rise out. Temp in the house is about 74F.
Friday am 11/17/17 SG ~1.005. Temp is 74.6F
Saturday am 11/18/17 SG 1.003. will let go until tonight
Satuday 11pm. SG still 1.003. kegged and set in chest at 36 to chill. Will quick carb tomorrow.
Monday 2am. ran quick carb at about 18ps for 40 minutes. Keg has been chilled at 36. Will bottle in am.
11:30am. Bottled 6 bottles
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