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Cottage House Saison
  • scoobscoob
    Posts: 16,617
    Cottage House Saison

    BJCP Style and Style Guidelines
    -------------------------------

    16-C Belgian & French Ale, Saison

    Min OG: 1.048 Max OG: 1.080
    Min IBU: 25 Max IBU: 45
    Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
    Total Grain (Lbs): 12.00
    Anticipated OG: 1.062 Plato: 15.22
    Anticipated SRM: 7.5
    Anticipated IBU: 33.7
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes

    Pre-Boil Amounts
    ----------------

    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 6.47 Gal
    Pre-Boil Gravity: 1.053 SG 13.03 Plato



    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    70.8 8.50 lbs. Pale Malt(2-row) America 1.036 2
    12.5 1.50 lbs. White Wheat Belgium 1.040 3
    4.2 0.50 lbs. CaraMunich Malt Belgium 1.033 75
    4.2 0.50 lbs. Flaked Oats America 1.033 2
    8.3 1.00 lbs. Honey 1.042 0

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    0.50 oz. Sorachi Ace Whole 14.00 24.2 First WH
    0.50 oz. Fuggle Whole 4.75 4.6 30 min.
    1.00 oz. Fuggle Whole 4.75 4.9 15 min.


    Yeast
    -----

    WYeast 3711 PC French Saison


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 11.00
    Water Qts: 14.30 - Before Additional Infusions
    Water Gal: 3.58 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

    Saccharification Rest Temp : 149 Time: 60
    Mash-out Rest Temp : 212 Time: 10
    Sparge Temp : 170 Time: 10


    Total Mash Volume Gal: 4.46 - Dough-In Infusion Only



    Notes
    -----

    1 tsp black pepper at 15 minute mark



    1 tsp corriander at 15 minute mark



    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    Perhaps it's time to dust this one off and brew it!
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 47,190
    I saw the title to this thread .... and my brain said "cottage cheese"...... gaak ...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    Here is the art on the bottle, a nice 750 ml champagne bottle
    image.jpg
    2560 x 1920 - 843K
    image.jpg
    2560 x 1920 - 683K
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,410
    I like the artwork.
  • jlwjlw
    Posts: 16,410
    I tried bulk aging my saison last year and it was not as good as the fresh version. I found a bottle of the fresh version (1 year old) and drank side by side with the bulk aged saison and the fresh was way better.
  • scoobscoob
    Posts: 16,617
    jlw said:

    I like the artwork.



    Thanks, it's simply a pic of the road to our family cottage, with the cottage visible through the trees, the photo was tweaked into a painting type Image with photoshop and used that way.

    And the cottage house saison was born!

    This is the same road that I think of when I see the December pic in the calendar we all were sent.
    Jesus didn't wear pants
  • C_BC_B
    Posts: 76,461
    Convert to a partial mash? What is you constraint? What is different in the process that you can't/don't want to mash all that grain? Do you want no base malt in grain only some in grain?
    "On it. I hate software." ~Cpt Snarklepants
  • scoobscoob
    Posts: 16,617
    C_dubbs said:

    Convert to a partial mash? What is you constraint? What is different in the process that you can't/don't want to mash all that grain? Do you want no base malt in grain only some in grain?



    Maybe extract with steeping grains? And a full specialty grain mash with extract for the base grain, then he can mash whatever ratio of the base grain he wants and then use extract to finish up the grainbill
    Jesus didn't wear pants
  • C_BC_B
    Posts: 76,461
    azscoob said:

    C_dubbs said:

    Convert to a partial mash? What is you constraint? What is different in the process that you can't/don't want to mash all that grain? Do you want no base malt in grain only some in grain?



    Maybe extract with steeping grains? And a full specialty grain mash with extract for the base grain, then he can mash whatever ratio of the base grain he wants and then use extract to finish up the grainbill

    I think the actual partial mash is the easiest to convert. Just replace the 2 row with DME until you get the ratio you want. Using this thread to figure out the math based on your efficiency. For example... 1 pound of DME (1.044 ppg) should equal roughly 1.6 lbs pounds of 2 row (1.036ppg at 75% eff.)
    Wheat malt can be scaled the same way.

    70.8 8.50 lbs. Pale Malt(2-row) America 1.036 2
    12.5 1.50 lbs. White Wheat Belgium 1.040 3
    4.2 0.50 lbs. CaraMunich Malt Belgium 1.033 75
    4.2 0.50 lbs. Flaked Oats America 1.033 2
    8.3 1.00 lbs. Honey 1.042 0

    I do not have any experience with converting to an all extract with steeping grains. Your efficiency will be different and the sugars you get out of the steeped grains are going to be largely unfermentable so the actual ratios of the steeped grains should be cut back. I'll refer this one to @ceannt.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,190
    The caramunich can just be steeped .. but the oats should be mashed to get much out of them .... I would mash 2 pounds of base malt ... the oats and the caramunich ..and add enough extract late to make up the difference ... say 4.06 pounds (note : I did the math in my head ... so double check it!)
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 76,461
    ceannt said:

    The caramunich can just be steeped .. but the oats should be mashed to get much out of them .... I would mash 2 pounds of base malt ... the oats and the caramunich ..and add enough extract late to make up the difference ... say 4.06 pounds (note : I did the math in my head ... so double check it!)


    Did the math in your head out to the hundredth... Nice.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,190
    C_dubbs said:

    ceannt said:

    The caramunich can just be steeped .. but the oats should be mashed to get much out of them .... I would mash 2 pounds of base malt ... the oats and the caramunich ..and add enough extract late to make up the difference ... say 4.06 pounds (note : I did the math in my head ... so double check it!)


    Did the math in your head out to the hundredth... Nice.


    After a few you start to remember .... I was more concerned with the pounds ....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,190
    Oh .... forgot the wheat .... a pound of wheat extract is close enough ....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,190
    I wouldn't put any wheat in the mash .... with the oats it would be a mess ....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 100,733
    ceannt said:

    I wouldn't put any wheat in the mash .... with the oats it would be a mess ....



    agreed.
    The only thing between me and a train wreck is blind luck..... - Kenny