Orem Brewing

Saison D’Fi

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.75 gal
Boil Time: 60 min
End of Boil Vol: 6.25 gal
Final Bottling Vol: 4.76 gal
Fermentation: Ale, Three Stage
Date: 04 Aug 2019
Brewer: Chris
Asst Brewer:
Equipment: OremBrewing
Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Taste Rating: 35.0
Taste Notes:

Prepare for Brewing

  • Create a yeast starter with 1.00 L of wort (3.38 oz dry malt extract)
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 8.11 gal
  • Mash Water Acid: 77.2 ml (5.2 tbsp) Phosphoric Acid (10%)
Water Prep
Amt Name Type # %/IBU Volume
8.11 gal Apopka Water 1 – –
250.00 mg Potassium Metabisulfite (Mash) Water Agent 2 – –
2.46 g Epsom Salt (MgSO4) (Mash) Water Agent 3 – –
1.24 g Salt (Mash) Water Agent 4 – –
0.70 g Calcium Chloride (Mash) Water Agent 5 – –

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU Volume
5 lbs 8.0 oz Pilsner (2 Row) Bel (1.6 SRM) Grain 6 48.5 % 0.43 gal
3 lbs Vienna Malt (3.5 SRM) Grain 7 26.4 % 0.23 gal
1 lbs 8.0 oz Caramel Malt – 60L (Briess) (60.0 SRM) Grain 8 13.2 % 0.12 gal
12.0 oz Wheat, Torrified (1.7 SRM) Grain 9 6.6 % 0.06 gal
8.0 oz Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 10 4.4 % 0.04 gal
1.6 oz Black Malt – 6-Row (Briess) (500.0 SRM) Grain 11 0.9 % 0.01 gal
0.40 g Epsom Salt (MgSO4) (Sparge) Water Agent 12 – –
0.20 g Salt (Sparge) Water Agent 13 – –
0.11 g Calcium Chloride (Sparge) Water Agent 14 – –
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.64 gal of water at 160.5 F 150.0 F 60 min
Mash Out Add 2.33 gal of water at 208.9 F 168.0 F 10 min
  • Sparge Water Acid: 27.7 ml (1.9 tbsp) Phosphoric Acid (10%)
  • Fly sparge with 1.14 gal water at 168.0 F
  • Add water to achieve boil volume of 6.75 gal
  • Estimated pre-boil gravity is 1.052 SG
Boil Ingredients
Amt Name Type # %/IBU Volume
1.00 oz Cascade [5.50 %] – Boil 30.0 min Hop 15 14.6 IBUs –
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 16 – –
0.25 oz Citra [12.00 %] – Boil 5.0 min Hop 17 4.3 IBUs –
0.25 oz Liberty [4.30 %] – Boil 5.0 min Hop 18 1.6 IBUs –
0.75 oz Citra [12.00 %] – Boil 0.0 min Hop 19 10.4 IBUs –
0.75 oz Liberty [4.30 %] – Boil 0.0 min Hop 20 3.7 IBUs –
  • Estimated Post Boil Vol: 6.25 gal and Est Post Boil Gravity: 1.058 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 5.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU Volume
1.0 pkg French Saison (Wyeast Labs #3711) [50.00 ml] Yeast 21 – –
  • Measure Actual Original Gravity _______     (Target: 1.058 SG)
  • Measure Actual Batch Volume _______     (Target: 5.00 gal)

Fermentation

  • 04 Aug 2019 – Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
  • 08 Aug 2019 – Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
  • 18 Aug 2019 – Tertiary Fermentation (14.00 days at 65.0 F ending at 65.0 F)

Dry Hop and Bottle/Keg

  • Measure Final Gravity: _________  (Estimate: 1.009 SG)
  • Date Bottled/Kegged: 01 Sep 2019 – Carbonation: Keg with 13.72 PSI
  • Age beer for 30.00 days at 65.0 F
  • 01 Oct 2019 – Drink and enjoy!

Notes