St Thomas Saison


Strong Belgian Ale

This is a 2015 BJCP style 25B beer.

Recipe: Belgian Saison
Volume: 5 gallons
Dates:
Ingredients:

Activity Log

Yeast Starter:

About 72 hours before the brew, let yeast sit at 72f. About 48 hours before the brew, boiled 5 ounces of DME in 1.4 liters of water for 10 minutes and cooled in cold water bath. Shook to aerate, pitched yeast, covered with foil and placed at 72f.

Grain:

About 24 hours before the brew, milled the grains.

Mash/Lauter/Sparge:

Added grains to 3.5 gallons of 170f water. Single-infusion mash at 150f for 60 minutes. Recirculated to clarify then sparged to collect 7 gallons of wort.

Boil:

Boiled 90 minutes. Added hops at indicated times. Chilled with counterflow chiller to fermentation temperature of 72f. Took specific gravity reading of 1.054. Ran wort from chiller into funnel with filter so wort dropping into carboy helped aerate. Pitched yeast, fitted stopper and airlock, and placed at 72f.

Fermentation (target final gravity = 1.012):

Observations of primary stage (14 days @ 72 f) Siphon into 2 liter bottle until 3/5 full. Pressurize with 30 lbs/sq in CO2 and place in fridge. Siphon into 5 gallon carboy taking specific gravity. Fit with stopper and airlock and place at 72 f.

Observations of secondary stage (14 days @ 72 f) Bottling:

Take specific gravity reading. Siphon into 2 liter bottle until 3/5 full. Pressurize with 30 lbs/sq in CO2 and place in fridge. Boil 5 ounces of corn sugar in 2 cups of water for 10 minutes. Cool and place in bottling bucket. Siphon remainder from carboy into bucket. Fill and cap bottles.

See St Thomas Saison labels here.

Results: