IHP 2012 2nd Runnings (Split Eng. Belg Pale)
All Grain Recipe
Submitted By: Kaffeedog (Shared)
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|Brewer: Vince Dongarra|| |
|Batch Size: 11.00 gal||Style: Saison (16C)|
|Boil Size: 13.09 gal||Style Guide: BJCP 2008|
|Color: 17.2 SRM||Equipment: my gear Brew Pot (15 Gal) and 70 quart cooler|
|Bitterness: 36.3 IBUs||Boil 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|
||Pale Malt (2 Row) UK (3.0 SRM)
||Muntons Dark Crystal (135.0 SRM)
||Goldings, East Kent [5.0%] - First Wort
||Calcium Chloride (Boil 60 min)
||Gypsum (Calcium Sulfate) (Boil 60 min)
||SafAle English Ale (DCL/Fermentis #S-04)
||French Saison (Wyeast Labs #3711)
Taste Notes4/13/2012 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.
NotesPartigyle. 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!