Twin Suns Saison

Extract Recipe

Submitted By: morgue (Shared)
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Brewer: ancientartpodcast.org/brew
Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 17.1 IBUsBoil Time: 60 min
Est OG: 1.073 (17.8° P)
Est FG: 1.008 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 8.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Honey (1.0 SRM) Sugar 1
2.00 oz Hallertauer Mittelfrueh [3.2%] - Boil 60 min Hops 2
10.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 3
2 lbs Extra Light Dry Extract [Boil for 59 min] (3.0 SRM) Dry Extract 4
1 lbs Candi Sugar, Light [Boil for 20 min] (22.0 SRM) Extract 5
4 lbs Extra Light Dry Extract [Boil for 15 min] (3.0 SRM) Dry Extract 6
0.25 tsp Irish Moss (Boil 10 min) Misc 7
1.00 oz Styrian Goldings [1.4%] - Boil 5 min Hops 8
1 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 9

Notes

Brewed 7-18-2015 Pitched yeast 7-19 OG 1.073 but that was before I pitched the half gallon yeast starter, so the original gravity is probably closer to 1.07-ish. Added 2 pounds of honey at flame out. Will add 1 pound during fermentation. 8-12-2015 SG 1.022 Strong honey flavor. Cloudy. Fermentation maybe halted. Wrapped it in a heating pad. I may need to pitch more yeast if that doesn't kick start fermentation again. 8-18 SG 1.020 Was at constant 75F since 8-12. Upped the heating pad from low to medium. 8-30 Heating pad on medium didn't change temp. Stayed at 75F. Switched back to low. Turned off after a few more days. Been at about 68F for a week or so. Still bubbling slowly. Last time my saison took nearly 5 weeks to ferment to completion. 9-1 SG 1.014 Dropped .006 in 14 days. About .0043/day. Should be at 1.007 in about 16 days. Recheck 9-17. 9-10 SG 1.014 Seems to have stopped. Added another packet of hydrated Belle Saison. 9-11 Good fermentation resumed. 9-18 FG 1.010 7.9% ABV Works for me. 9-19 Bottled with 5oz priming sugar. 11-20 Probably the most elegant beer I've brewed to date. Frankly I prefer a drier saison but this is still pretty remarkable. Somewhat nectary, like a mead.

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