Saison with Corn (Happy Buzz)
All Grain Recipe
Submitted By: TerryMartin (Shared)
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|Batch Size: 6.00 gal||Style: Saison (16C)|
|Boil Size: 8.52 gal||Style Guide: BJCP 2008|
|Color: 5.6 SRM||Equipment: Terry's 90 min|
|Bitterness: 33.6 IBUs||Boil Time: 90 min|
|Est OG: 1.057 (14.2° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.007 SG (1.9° P)||Fermentation: Ale, Two Stage|
|ABV: 6.6%||Taste Rating: 30.0|
||Rice Hulls (0.0 SRM)
||Pilsner (2 Row) Bel (2.0 SRM)
||Wheat Malt, Dark (9.0 SRM)
||Corn, Flaked (1.3 SRM)
||Goldings, East Kent [3.8%] - Boil 70 min
||Goldings, East Kent [5.9%] - Boil 60 min
||St. Celeia (Golding) [4.5%] - Boil 30 min
||Pacific Jade [15.0%] - Boil 0 min
||Farmhouse (Wyeast #3726)
||Orange Blossom Honey (1.0 SRM)
Taste Notesthis beer turned out fantastic. It used 3rd generation 3726 farmhouse ale. served half a keg at rockygrass and everyone loved it. killer beer.
added 2.5 g gypsum, 1 g epsoom, 0.7 g salt, 0.8 g cacl2, 2.9 ml lactic acid to mash
sparge: 2.7 g gypsum, 1.1 g epsom, 0.8 g salt 0.9 g cacl2
Ca Mg Na SO4 Cl HCO3
43 5 16 94 46 -111
pH meter was not working, so didn't get a measurement, estimated at 5.2 by brun water. mashed in a little high, at 150 or so. After 60 min, temp was down to 147. this beer actually used half belgian pils and half german pils for the grain bill.
added extra .25 gallons to sparge to hit pre-boil volume. somehow way overshot mash efficiency, so reduced to 70 minute boil at the last minute. added honey at 5 minutes. used colorado ambrosia honey, smelled fantastic. added knockout hops ahd started to chill. probably steeped for 15 mins as beer chilled.
harvestd about 5-600 mL of wyeast farmhouse ale from the rye saison 2015. it was about 3 months old when harvested. Made a 1250 mL starter for it. let starter go 2 days, then refrierated for a week. chilled to 80, aerated for 1 min. decanted and pitched about half the starter, maybe 400 mL slurry. pitched at 75 with temp control set to 75. was fermenting slowly at 12 hours, and I shut off the cooling. was up to 77 after 25 hours. raised by 1 degree/12 hours, up to 83. held at 83 until day 9, then turned off temp control and let it slowly come down to 66 over a couple days. fg at day 9 - 1.006, but there was still a lot of yeast in suspension. This beer smelled terrible during the ferment - lots of banana. i think the measured Fg might be a point or 2 high.
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