ZA Saison 2
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.002 SG | Maximum FG: | 1.012 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 13.00 US gals | Wort Volume After Boil: | 12.00 US gals |
| Volume Transferred: | 11.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 11.00 US gals | Volume Of Finished Beer: | 10.00 US gals |
| Expected Pre-Boil Gravity: | 1.055 SG | Expected OG: | 1.059 SG |
| Expected FG: | 1.006 SG | Apparent Attenuation: | 89.7 % |
| Expected ABV: | 7.1 % | Expected ABW: | 5.6 % |
| Expected IBU (using Tinseth): | 34.6 IBU | Expected Color (using Morey): | 3.8 SRM |
| BU:GU ratio: | 0.59 | Approx Color: | |
| Mash Efficiency: | 79.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 70 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 17lb 0oz | 70.8 % | 1.8 | In Mash/Steeped |
| US Rye Malt | 3lb 8oz | 14.6 % | 1.4 | In Mash/Steeped |
| US White Wheat Malt | 3lb 8oz | 14.6 % | 0.7 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK East Kent Golding | 5.0 % | 108 g | 29.0 | Loose Pellet Hops | 60 Min From End |
| US Willamette | 6.0 % | 35 g | 5.6 | Loose Pellet Hops | 15 Min From End |
| Czech Saaz | 3.5 % | 22 g | 0.0 | Loose Pellet Hops | At turn off |
| US Willamette | 6.0 % | 22 g | 0.0 | Loose Pellet Hops | At turn off |
| UK East Kent Golding | 5.0 % | 22 g | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 114 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 295 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Recipe Notes |
| Start yeast at around 70F, let it go. Tried to infuse heat to get up to 80F. Took a really long time to finish./n/nThird place @ 21st Annual So Cal Regional Homebrew Championship. Tasted better fresh, but had some interesting changes as it aged. |