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Saison de la Place


All Grain


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Brewer/Contributor: Warren Place

Batch Size: 10.00 gal

Boil Size: 12.70 gal

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Saison de la Place

Type: All Grain

Date: 6/8/2003

Batch Size: 10.00 gal

Brewer: Warren Place
Boil Size: 12.70 galAsst Brewer:
Boil Time: 120 min Equipment: My Equipment
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 56.00
Taste Notes: Light body, sweet/tart finish that complements the very subtle anise flavor. The anise, ginger and fruity aromas were noticeable but black pepper was not detected. Well-balanced hop bitterness. Dry-hopping provided a subtle EKG aroma/flavor.


AmountItemType% or IBU
2.00 lbHoney (1.0 SRM)Adjunct8.25 %
15.00 lbPale Malt (2 Row) US (2.0 SRM)Grain61.86 %
3.00 lbVienna Malt (4.0 SRM)Grain12.37 %
2.00 lbWheat, Flaked (1.6 SRM)Grain8.25 %
1.00 lbCaramel/Crystal Malt - 10L (10.0 SRM)Grain4.12 %
0.25 lbChocolate Malt (350.0 SRM)Grain1.03 %
3.00 ozWilliamette [5.00 %] (100 min)Hops31.2 IBU
1.00 ozGoldings, East Kent [4.75 %] (5 min)Hops1.8 IBU
0.50 ozGoldings, East Kent [4.80 %] (Dry Hop 3 days)Hops-
0.05 ozIrish Moss (Boil 15.0 min)Misc
0.20 gmAnise, Star (Boil 0.0 min)Misc
0.50 gmGinger Root (Boil 0.0 min)Misc
10.00 mlLactic Acid (Mash 60.0 min)Misc
15.00 itemsBlack Peppercorns (Boil 0.0 min)Misc
1.00 lbSugar, Table (Sucrose) (1.0 SRM)Sugar4.12 %
15.00 galDavis, CA R.O. waterWater
1 PkgsBelgian Saison I Ale (White Labs #WLP565)Yeast-Ale


Beer Profile

Est Original Gravity: 1.051 SG

Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SGMeasured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.75 % Actual Alcohol by Vol: 6.26 %
Bitterness: 33.1 IBUCalories: 246 cal/pint
Est Color: 9.4 SRMColor:

Mash Profile

Mash Name: Temperature Mash, 2 Step, Light BodyTotal Grain Weight: 21.25 lb
Sparge Water: 0.16 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Temperature Mash, 2 Step, Light Body
Step TimeNameDescriptionStep Temp
30 minProtein RestAdd 20.36 qt of water at 131.5 F122.0 F
60 minSaccharificationHeat to 152.0 F over 30 min152.0 F
10 minMash OutHeat to 168.0 F over 10 min168.0 F
0 minBatch Sparge 1Add 12.00 qt of water at 168.0 F168.0 F
10 minBatch Sparge 2Add 28.00 qt of water at 168.0 F168.0 F

Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 12.2 PSICarbonation Used: -
Keg/Bottling Temperature: 42.0 FAge for: 28.0 days
Storage Temperature: 62.0 F 


Some extract (about 2 gallons) was reserved for future yeast starters, thus artificially reducing brewhouse efficiency. Spices were added at knockout. Lactic acid added after keg conditioning.

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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