Grisette de Binnshire, Batch 56
All Grain Recipe
Submitted By: brett (Shared)
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|Brewer: Brett Binns|| |
|Batch Size: 5.50 gal||Style: Saison (25B)|
|Boil Size: 7.04 gal||Style Guide: BJCP 2015|
|Color: 3.6 SRM||Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L)|
|Bitterness: 23.9 IBUs||Boil Time: 60 min|
|Est OG: 1.050 (12.5° P)||Mash Profile: Brett's Brasserie Dupont Slow Slope via RIMS|
|Est FG: 1.015 SG (3.8° P)||Fermentation: Ale, Single Stage|
|ABV: 4.7%||Taste Rating: 30.0|
|7 lbs 14.00 oz
||Pilsner (2 Row) Bel (2.0 SRM)
|2 lbs 10.00 oz
||Wheat Malt, Bel (2.0 SRM)
||Hallertauer [4.8%] - Boil 60 min
||Saaz [3.8%] - Boil 10 min
||Saaz [3.8%] - Boil 2 min
||Kveik Voss (Mainiacal Yeast #)
Taste NotesVery interesting. Mild wheat flavor, light straw and cloudy in appearance. Just slightly unusual flavors from yeast. I think this will be a favorite.
NotesSome concepts and general 75/25% barley/wheat malt ratio based on reading of P. Markowski’s “farmhouse Ales”. Recipe specifically created to use Kveik Voss yeast from Mainiacal Yeast - I received some used yeast tubes from Jerry and Steve at the last meeting and I havested what was left - good fun and my first adventure into “yeast wrangling” even if a bit on the simple side.
*** Use Saaz instead of EKG *** When I visited CSF for supplies I was working with an old printout that specified EKG hops. I had changed it to Saaz, but since I ended up buying EKG that is what I will have to use. :-( In the future, should I do this again, Saaz would be prefered. (Jon Stein of Fogtown saved me with a couple of onces of his Saaz! I am able to do it correctly!
2018-05-29 ~0800: Brew day begins. Lower mash-in than normal means I can’t use straight hot tap water. Mess’n around getting the temp right. Everything went fine. Beat target OG by a point. Pitched at 86°F which is a little LOWER than desired but fine.
1813: Bubbling regularly already and temp steady still at 86°F with the heat belt warming it.
2018-05-30: Temps are slightly above the last mark on the tape thermometer, 86°F, which is dimly indicated. I suspect it will be stable there. As the ambient air temp dropped through the day so did the carboy temp, despite the heat belt, reaching 82°F at 1430 hrs.
2018-06-02: I didn’t look in on it yesterday but today there is very much slowed bubbling. Temp at 76°F.
2018-06-03: Carboy at 76°F but I have reduced the room temp from 68°F to 66°F and I am going to pull the plug on the heat belt due to travel. Very little activity left.
2018-06-11: Back from trip Temp is 66°F and the refractometer reads 7.6 Brix/1.030 SG. This converts to 1.015 SG which is the target FG. I could keg or put to secondard fermentor - not much difference. Racking to Keg #3.
2018-07-29: Tapped on line 4.