Erik's Saison #9 BJCP 25 B

All Grain Recipe

Submitted By: Bige2448 (Shared)
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Brewer: Erik
Batch Size: 3.75 gal	Style: Saison (25B)
Boil Size: 5.42 gal	Style Guide: BJCP 2021
Color: 3.6 SRM	Equipment: 001 Edelmetall 8G for Small Batch size
Bitterness: 29.7 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.1° P)	Mash Profile: 01 Single Infusion, Light/Medium Body, ( 148 F ) Batch Sparge
Est FG: 1.007 SG (1.8° P)	Fermentation: Ale, Two Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.00 gal	Distilled Water	Water	1
4.00 ml	Lactic Acid (Mash 75 min)	Misc	2
2.60 g	Calcium Chloride (Mash 75 min)	Misc	3
1.60 g	Epsom Salt (MgSO4) (Mash 75 min)	Misc	4
1.50 g	Gypsum (Calcium Sulfate) (Mash 75 min)	Misc	5
0.80 g	Baking Soda (Mash 60 min)	Misc	6
0.15 g	Salt (Mash 75 min)	Misc	7
4 lbs 8.00 oz	Malteurop Pilsen (1.8 SRM)	Grain	8
2 lbs	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	9
8.00 oz	Carafoam (Weyermann) (2.0 SRM)	Grain	10
8.00 oz	Wheat Malt, Red (Rahr) (3.2 SRM)	Grain	11
0.14 oz	Magnum 4 grams [14.8%] - First Wort	Hops	12
0.14 oz	Magnum 4 grams [14.8%] - Boil 45 min	Hops	13
1.00 items	Whirlfloc Tablet (Boil 10 min)	Misc	14
0.45 oz	East Kent Goldings (EKG) 12 grams [6.8%] - Boil 10 min	Hops	15
1.00 items	Yeast Nutrient (Boil 10 min)	Misc	16
0.25 oz	Saaz 7 grams [2.9%] - Steep 15 min	Hops	17
0.25 oz	Styrian Goldings 7 grams [3.5%] - Steep 15 min	Hops	18
1.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	19

Taste Notes

04/10/2025 Nice white head pinkie finger width, pale orange color, citrus aroma on the nose, citrus taste, very dry finish with a bit of tartness or slight hint of sourness on the back end of finish, balanced hop character

Notes

02/27/2025 Brew Day Used 5 1/4 gallons distilled water in mash tun Used 4 ML Lactic acid Added brewing salts PH reading 5.6 after 75 min mash Used 1 1/4 gallons sparge water w/ 1 ML Lactic acid Collected 5 1/2 gallons in boil kettle including sparge water Added another 1 1/4 ML Lactic acid to kettle Boiled for 60 minutes Chilled to 60 degrees OG 1.050 Collected 4 gallons into fermenter Temp of wort in fermenter registered 60 degrees w/probe Pitched yeast 12:00 pm Set temp control to 71 degrees Blow off tube activity started around 8:30 pm temp was 64 degrees ----------------------------------------------------------------------------------------- 02/28/2025 Fermenter temp was 68 degrees by 7:30 am Blow off tube activity going strong Temp control set for 71 Temp at 71 degrees @ 8:30 pm --------------------------------------------------------------------------------------------- 03/01/2025 Fermenter temp began to fall back to 70 toggling between 71/70 at 6:30 am Turned on heating pad raised temp control to 73 degrees Temp reached 72 @ 7:00 am for at total of 3 1/2 hours then hit 73 degrees Turned off heating pad temp stayed @ 73 degrees for 1 1/2 hours fell back to 72 Temp gradually fell to 68 degrees over the next 48 hours ---------------------------------------------------------------------------------------------- 03/06/2025 Trub dump 36 ounces; PH reading 4.5 ---------------------------------------------------------------------------------------------- 03/15/2025 Trub dump 24 ounces ---------------------------------------------------------------------------------------------- 03/27/2025 Trub dump 20 ounces Gravity reading 1.003 PH 4.5 ----------------------------------------------------------------------------------------------- 03/30/2025 Bottling day FG 1.003 ABV 6.04% 1.03 Plato Apparent Attenuation 92% Used 1 1/4 oz. corn sugar to carb w/ 14 oz. distilled water Bottled 27 Had issue with bottling wand had to change lost about 3 bottles ---------------------------------------------------------------------------------------------- 04/26/2025 ********* Experiment ************************** Transfered 19 bottles to slow bottle refermentation @ fridge temp 5 bottles xtra bedroom to continue bottle refermentation @ room temp -----------------------------------------------------------------------------------------------

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