Saison Brew Day (6-28-12)

A bit of a late start to our brewing day, but one hell of a good day.  It started out with a trip to Sam's for a brand spanking new 150qt Igloo cooler.  This wonderful beauty became our new mash tun with a few minutes worth of work.

I have to say that Rebel Brewer did an awesome job with the crush on our ingredients.  Our grain mill has seen a good bit of abuse, and at this point its damn near unusable without some design modifications.  In any event, we got things rolling and soon had one heckuva nice mash going in the new cooler.  One downside with the new tun was that grain absorption and loss looks to be a bit higher than expected.  In any event, a nice sparge left us with the wort we needed.  A 90 minute boil, hop additions of Styrian Goldings, Citra, and an experimental hop, and then on to chilling.  This beer smells insanely good.

We can't wait to see how this one turns out after fermentation!  Pics below!  As you can tell, we did a fair amount of grilling and enjoying during the evening!

Watermelon Saison

{Pinkasaurus Rex} Watermelon Saison

Saison

Type: All Grain	Date: 1/1/2001
Batch Size (fermenter): 11.00 gal	Brewer: R&D Brewing
Boil Size: 14.90 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
End of Boil Volume 12.22 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.08 gal	Est Mash Efficiency 70.9 %
Fermentation: Belgian	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 15.36 gal Knoxville, TN (KUB) Water 1 - 2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 17 lbs 5.5 oz Pilsner (Weyermann) (1.7 SRM) Grain 3 34.8 % 4 lbs 8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 4 9.0 % 2 lbs 4.0 oz Munich I (Weyermann) (7.1 SRM) Grain 5 4.5 % 1 lbs 12.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 6 3.5 % 2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 7 4.0 % 2.00 oz Styrian Goldings [5.40 %] - Boil 45.0 min Hop 8 15.0 IBUs 2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 4.40 g Wyeast Yeast Nutrient (Boil 15.0 mins) Other 10 - 2.00 oz Citra [12.00 %] - Boil 10.0 min Hop 11 13.1 IBUs 2.00 oz HBC 342 [11.40 %] - Boil 10.0 min Hop 12 12.5 IBUs 2.00 Items Servomyces (Boil 10.0 mins) Other 13 - 2.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 14 - 2.00 g Fermaid (Primary 3.0 days) Other 15 - 2.00 Items Oxygen (Primary 0.0 mins) Other 16 - 22 lbs Fruit - Watermelon (0.0 SRM) Adjunct 17 44.1 %
Beer Profile
Est Original Gravity: 1.082 SG	Measured Original Gravity: 1.082 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 9.3 %	Actual Alcohol by Vol: 8.5 %
Bitterness: 40.5 IBUs	Calories: 282.3 kcal/12oz
Est Color: 8.4 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 49 lbs 13.5 oz
Sparge Water: 9.93 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 33.30 qt of water at 163.3 F 152.0 F 60 min
Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 5.05gal, 5.05gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
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: 120.00 days
Fermentation: Belgian	Storage Temperature: 61.0 F
Notes
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