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Falling Leaves Autumn Saison

Brewed: 09/25/2022   Kegged: 10/09/2021

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Seasonal Saisons. I have established a seasonal (Saison-inal) series of beers.

I brewed a Winter Saison. I missed the Spring Saison, but I brewed the Summer Saison.

In October of 2014, it was time to brew a Autumn (Harvest) Saison. Of course, I had to  use French Saison Wyeast Labs #3711  (aka the REAL super yeast) to get that nice, dry, farmhouse/harvest ale character that I have come to expect and enjoy from my saisons.

For the Autumnal member of the series, I originally planned to include a variety of pumpkins and other gourds / fruits / vegetables aka harvested produce. Like my other Seasonal Saisons, it was not designed to be very high in alcohol.

I was hoping to incorporate fresh hops as well, but the person I was counting on supplying them didn't come through.

The Autumn Saison is darker in color than the Summer Saison and lighter in color than the Winter Saison.

It turned out wonderful. A nice brown looking beer, but still very saison-like. It didn't take me long to finish this beer.

I will brew it again next Autumn and the next and the next.

Batch 8 was the first time I brewed this in the Anvil Foundry.

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For more about SheppyBrew's Seasonal Saisons on my blog see Sheppy's Blog: Seasonal Saisons.

For more specifically about this beer see Sheppy's Blog: Falling Leaves.


Falling Leaves Autumn Saison --- Batch 9 (320)

Style Saison Batch Size 5.50 gal
Type All Grain Boil Size   6.60 gal
Brewhouse Efficiency   65.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.058 SG Estimated FG 1.009 SG
Recipe Bitterness 27.9 IBUs (Rager) Alcohol by Volume 6.5 %
BU : GU   0.481        
Recipe Color 10.3 SRM
Color
   
Measured OG:   1.058    Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
8.07 gal Denver, Colorado Water 1 - -
11.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
0.50 tsp Lactic Acid (Mash) Water Agent 3 - -
7 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 4 55.6 % 0.59 gal
4 lbs Munich Malt - 20L (20.0 SRM) Grain 5 29.6 % 0.31 gal
2 lbs White Wheat Malt (2.4 SRM) Grain 6 14.8 % 0.16 gal
0.500 oz Magnum [15.80 %] - Boil 35.0 min Hop 7 20.1 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 9 - -
2.750 oz Saaz [3.50 %] - Boil 10.0 min Hop 10 7.8 IBUs -
0.9 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 11 - -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 32.36 qt of water at 157.2 F 150.0 F 45 min
Heat Heat to 156.0 F over 10 min 156.0 F 20 min


If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make 6 cup starter with 3 cups DME.
From Denver water, 112g gypsum puts my water profile at
Ca=115,Mg=8,Na=21,SO4=252,Cl=23,HCO3=104
Acid addition to bring expected mash pH to 5.5
Mash overnight in the Anvil Foundry
Boil and add hops as instructed above.
Chill as close to 75 degrees as possible.
Keg. Carbonate. Enjoy.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.053 SG)   Pre-boil Vol   (6.60 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
 
Brewing Notes:
09/16/2022 esheppy
Time to think about brewing this again. Batch 9! Wow!
09/25/2022 esheppy
Brew day today. Overnight mash Up at 5am. Boil done a little after 7am. OG at 1.058.
Comments:
http://www.sheppybrew.com/recipes/recipe.aspx?id=97
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