Saison Par-Automne

Saison BJCP 2008 – 16C

OG

1.080

FG

1.020

SRM

16.2

ABV

7.6%

IBU

29.5

Batch #

2008-29

Batch Size

5.00 gal

Brew Date

September 28, 2008

Cost

$29.00

BU/GU

0.37

ABW

6.2%

Kcal

265 12 oz

Real Extract

7.7° P

Attenuation

73.6% apparent
60.1% real

Fermentables

British Maris Otter Pale Malt

11.00 lbs|66.3%

Type

Grain

Origin

United Kingdom

Color

3.0 SRM

PPG

26.0

Info

Premium base malt for any beer. Good for pale ales.

66.3%

German Light Munich Malt

3.00 lbs|18.1%

Type

Grain

Origin

Germany

Color

5.0-6.0 SRM

PPG

30.0

Info

For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

18.1%

Belgian Biscuit Malt

0.33 lbs|2%

Type

Grain

Origin

Belgium

Color

23.0-25.0 SRM

PPG

28.0

Info

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

British Chocolate Malt

0.25 lbs|1.5%

Type

Grain

Origin

United Kingdom

Color

395.0-475.0 SRM

PPG

38.0

Info

Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

Crystal Malt 75L

0.62 lbs|3.7%

3.7%

Crystal Malt 20L

0.13 lbs|0.8%

Type

Grain

Origin

Varies

Color

20.0 SRM

PPG

33.0

Info

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

Sucrose (Table Sugar)

1.25 lbs|7.5%

PPG

46.0

7.5%

Hops

1.00 oz

Super Golding 7.0%

90 min Boil

0.25 oz

Saaz 5.8%

20 min Boil

Fermentation and Aging

7 days

Primary

65°F

7 days

Secondary

65°F

42 days

Age

40°F

General Info

Rework of original Saison Autome in Zymurgy to accommodate a double mash - 5 gallons of this and another 5 gallons of Lightning Arse.

Procedure

Make a 1000ml yeast starter at least two days in advance of brew session
Mash at 152-154°F for at least 60 minutes
90 minute boil
Add hops according to schedule
Cool and pitch yeast
Ferment cool: between 64-68°F
Cold condition for at least six weeks

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