Circe's Elixir 2015

All Grain Recipe

Submitted By: morgue (Shared)
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Brewer: http://ancientartpodcast.org/brew
Batch Size: 5.00 galStyle: Specialty Beer (23A)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.064 (15.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Light Dry Extract (8.0 SRM) Dry Extract 1
1 lbs Honey (1.0 SRM) Sugar 2
2 lbs 14.08 oz Alexander's White Muscat Grape Concentrate [Boil for 1 min] (0.0 SRM) Extract 3
1 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 4
1 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 5

Notes

Add honey at beginning of cool down. Initial fermentation with saison. Add grape juice to initial after vigor ends (3 days?) 9-26-2015 Brew day OG 1.057 with 4.5 gallons before adding half gallon saison yeast starter. Starter probably about same gravity or heavier. Topped it up to 5 gallons with starter. Oops ... With Muscat concentrate it'll exceed 5 gallons. Oh well. Will bottle this batch anyway, so just means more bottles. Maybe I'll bottle a couple before adding lactobacillus. Originally intended to include 8 oz lactose sugar as a nod to the cheese in Homer, but decided against at last minute. I don't want it to be too sweet. Lactobacillus will be my token nod to cheese. Plus might be awesome served with goat cheese. 9-29 SG 1.033 Added Muscat concentrate. After 24 hours, airlock bubbling substantially more than before addition. Didn't check SG after adding. If anything, it likely increased SG slightly. 10-4 SG 1.023 It's ready to put in secondary and add the Lactobacillus. Unfortunately I'm not ready, so we may have to wait a day or two. 10-5 or 6 Transferred to secondary carboy. Pitched Lacto. SG 1.022 11-1 SG 1.007 Saison flavor extremely present, but there's definitely a slight tartness up front. I'll give it more time and see what happens. 11-30 Took a small sample. Tartness is fantastic. Balances the strong saison yeast nicely. I think it's ready to bottle. Wouldn't be a tragedy if I had to wait a little longer, though. 12-20 SG 1.004 Damn! Clean tart saison. Certainly floral notes from the honey and fruitiness from the Muscat. Dig it! 7% ABV 12/27? 28? Bottled with 4.4 oz priming corn sugar. 1/19 Chilled first bottle. Not carbonated yet, but not dead. Just needs a long time. Good as is, nonetheless. Like a wine instead of a beer. Personally, I'll prefer carbonated, I think. Strong ester and floral bouquet. Definitely sweet honey and grapes, but a semi-tart dry finish. Would go nice with a trio of goat cheeses. 4/18 Either I've just finally gotten accustomed to it or it has aged nicely. Seems to have mellowed out. Tart is still upfront but everything seems to have come together nicely. I'll still make some changes next time. More honey? Maybe a Bret blend? Add wine in secondary instead of grape must in primary? —————— https://www.wyeastlab.com/hb_lambicbrewing.cfm "If the brewer chooses not to use a prepared lambic culture, then any Saccharomyces culture can be used for primary fermentation. The primary fermentation should be allowed to progress for about two weeks before adding the lactic acid cultures. This allows plenty of time for the primary culture to establish itself and complete the bulk of the fermentation." "When the main fermentation is complete and the Saccharomyces population in suspension begins to decrease, the lactic acid bacteria start to increase in population. If a prepared lambic culture was not used, this is the time to add the lactic acid bacteria. It is important to note that Lactic Acid Bacteria is very sensitive to even moderate levels of IBU. Keep IBU levels below 10. The lactic acid cultures responsible for souring a lambic beer are: Pediococcus and Lactobacillus (Wyeast 5733 and 5335 respectively). The temperature of the fermentation should be allowed to rise to allow the lactic acid cultures to establish themselves. The sourness will continue to increase for up to 2 years."

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