IHP 2012 2nd Runnings (Split Eng. Belg Pale)

All Grain Recipe

Submitted By: Kaffeedog (Shared)
Members can download and share recipes

Brewer: Vince Dongarra
Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 13.09 galStyle Guide: BJCP 2008
Color: 17.2 SRMEquipment: my gear Brew Pot (15 Gal) and 70 quart cooler
Bitterness: 36.3 IBUsBoil Time: 60 min
Est OG: 1.057 (13.9° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
45 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
2 lbs Muntons Dark Crystal (135.0 SRM) Grain 2
4.00 oz Goldings, East Kent [5.0%] - First Wort Hops 3
6.00 g Calcium Chloride (Boil 60 min) Misc 4
6.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 5
2 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 6
1 pkgs French Saison (Wyeast Labs #3711) Yeast 7

Taste Notes

4/13/2012 tasting the French Saison version. Amazing head that just won't quit, despite the fact it's served off the keg, and isn't really that well carbonated. The unmistakable farmhouse esters and slight caramel sweetness are more than balanced by a dry finish, with tannins and hop finish that linger refreshingly in a way that reminds me of iced tea.

Notes

Partigyle. 1st 1/3 runnings should be be 1.114, with 2nd 2/3 being 1.057 1st third 5 gallons are for the IHP 2012 19th century Scottish mild. 2nd two thirds is 12 gallons of beer to split as ESB and Dark Saison, after capping with 2lbs of dark english crystal. one is pitched 1.6 L starter of 4 day old (I love my homebrew shop!) Wyeast French Saison. The other is pitched two properly rehydrated packes of S04. Ambient was 65 for first three days, then up to 70 over a couple of days until day 8, when I turned off the heat. Plan to keg on St. Patty's day, with new diptube screen installed. Will get some whole-leaf hops to dry hop prior to serving. Kegged on St. Patty's Day, but the diptube screen didn't fit. no keg hops!