Saison du Tourpes

Saison BJCP 2021 – 25B

OG
1.060
FG
1.008
SRM
5.7
ABV
6.8%
IBU
30.7
Awards
1
Batch #
2023-03
Batch Size
11.00 gal
Boil Time
90 min
Brew Date
March 2, 2023
BU/GU
0.51
Carbonation
2.9 vol
ABW
5.4%
Kcal
195 12 oz
Real Extract
4.4° P
Attenuation
85.7% apparent
70.1% real

Fermentables

PilsenDingemans
16.00 lbs|64.6%
Type
Grain
Origin
Belgium
Color
1.6 SRM
PPG
77.8
64.6%
Corn Sugar (Dextrose)
2.00 lbs|8.1%
8.1%
Vienna MaltWeyermann
2.00 lbs|8.1%
8.1%
Wheat Malt, PaleWeyermann
2.00 lbs|8.1%
Type
Grain
Origin
Germany
Color
2.0 SRM
PPG
78.0
8.1%
AcidulatedWeyermann
1.00 lbs|4%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2
4%
Wheat Soft Red, FlakedBriess
1.00 lbs|4%
Type
Grain
Origin
US
Color
1.6 SRM
PPG
77.0
4%
Caramunich IWeyermann
0.75 lbs|3%
Type
Grain
Origin
Germany
Color
51.0 SRM
PPG
77.9

Hops

1.00 oz
Magnum 12.3%
60 min Boil
1.50 oz
Saaz 3.5%
30 min Boil
1.50 oz
Styrian Goldings 3.5%
30 min Boil
1.50 oz
Saaz 3.5%
10 min Boil
1.50 oz
Styrian Goldings 3.5%
10 min Boil
1.00 oz
Saaz 3.5%
20 min Aroma
1.00 oz
Styrian Goldings 3.5%
20 min Aroma

Non-Fermentables

0.50 g
Baking Soda (NaHCO3) Water Agent
Mash
1.50 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.50 g
Canning Salt (NaCl) Water Agent
Mash
4.00 g
Epsom Salt (MgSO4) Water Agent
Mash
4.00 g
Gypsum (CaSO4) Water Agent
Mash
4.00 ml
Lactic Acid Water Agent
Mash
0.50 g
Baking Soda (NaHCO3) Water Agent
Sparge
1.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.50 g
Canning Salt (NaCl) Water Agent
Sparge
3.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
3.00 g
Gypsum (CaSO4) Water Agent
Sparge
3.00 ml
Lactic Acid Water Agent
Sparge

Yeasts

264 ml
Belgian Saison I AleWLP565
White Labs
264 ml
Belgian Saison3724
Wyeast Labs

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
12.85gal
Boil Time
90min
Evaporation Rate
5.83%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Single Infusion - Max Fermentability

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature75 min
145°F

Fermentation and Aging

2 days
Primary
64°F
5 days
Secondary
82°F
5 days
Tertiary
34°F
14 days
Age
40°F

General Info

Use foil on the carboy instead of an airlock or blowoff. These yeast strains are highly sensitive to backpressure. This will avoid the dreaded "stall."

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Saison du Tourpes – 1 Awards
Name
Saison du Tourpes
Competition
Feast of Saint Arnold
Date
06/03/2023
Style
Saison
Place
3rd