Saison no. IIIb: Second

So obviously I’m not going to win any points for creativity when it comes to naming things of late, but part of that stems from a string of disappoints that were named ahead of time. So, perhaps it’s better to go back and add names, labels, etc. once success seems more assured. Anyway, this is the second half of the brewday that yielded my first saison. I mixed up one of my later hop addition and accidentally overhopped the first batch (Simple) with the 10 g of Palisades at 5 minutes, which was meant for this batch. Anyway, that leaves these more unbalanced than I’d preferred, but having one brew be hoppier (Simple at 31.4 IBUs and 6.4% ABV–even that’s not going to blow anyone away–if anything it will just overpower the yeast) and another be heavier (Second at 21.8 IBUs and 7.28% ABV) isn’t going to hurt anything. This time I was extremely careful about sanitation, as I hope to reuse this yeast over and over again. Here’s the recipe, and it’s still sitting in secondary for no reason other than I didn’t feel like bottling it recently, and I’m not 100% sure where it is gravity-wise given the inadequate size of the graduated cylinder available to me.

Saison no. III.b Second


Recipe by BrewingInBolivia

Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.064 1.008 12.7 / 25.0 21.8 IBU 7.3%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 4.0 Litres / 1.1 Gal 70.0 min 66.0%


Name Type SRM Percentage Amount
Pilsner Grain 1.7 48.92 % 0.54 Kg / 1.19 Lbs
Chancaca Sugar 25.0 16.25 % 0.18 Kg / 0.40 Lbs
Quinoa – Amber 20 L Grain 20.0 14.08 % 0.16 Kg / 0.34 Lbs
Aromatic Malt Grain 20.0 7.85 % 0.09 Kg / 0.19 Lbs
Pale Ale Malt Grain 3.0 7.31 % 0.08 Kg / 0.18 Lbs
Vienna Grain 3.0 3.07 % 0.03 Kg / 0.07 Lbs
Crystal 10 Grain 10.0 2.53 % 0.03 Kg / 0.06 Lbs


Name AA% Amount Use Time
Columbus 14.2% 2.00 g / 0.07 oz Boil 60 mins
Palisade 6.8% 2.00 g / 0.07 oz Boil 20 mins
Cluster 6.6% 4.00 g / 0.14 oz Boil 0 mins


Name Amount Use Time


Name Attenuation
Wyeast 3724 – Belgian Saison 82 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 64.0 °C / 147.2 °F Infusion


Brewday 30 May 2013 OG 1.064Racked into secondary 22 June 2013.



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