BeerSmith™ Recipe Cloud

Taste Notes

A - earthy, hint of yeasty pepper and faint background alcohol A - Pale amber, hazy F - Upfront saison earthy and yeasty characters. Faint background pepperberry, it's almost a sweetness (you probably wouldn't pick it if you didn't know). M - Spritzy, dry, delicious. Some alcohol twang but really faint. O - I really like this beer. It's a great saison. I love the fact that it's over 7% but super smashable. Ferment profile worked a treat. For the pepperberry to shine through I'd probably want more like 25 g (so 1 g/L as initially guessed was spot on! Shouldn't have got scared!).

Notes

Warm sunny day 17-03-2019 Mash in at 14:00, intiial temp = 64.0 C. 14:30: temp = 63.6 C .. add heat for 2 min or so --> 65.1 C 15:00: temp = 64.8 C 15:30: increase temp for mash out 10 min, then rest 5 mins. 15:45: pull bag and increase temp for boil. Squeeze the shit out of the bag. Pour 2 L of 80 C water ontop of grains in a plastic bucket and then re-squeeze bag to get some semblence of sparging. Actually ended up with about 1.5 L more liquid than expected... the extra squeeze must have helped. Preboil vol = 30.8 L, grav = 1.055 (it looks like the hydrometer adjust calc wayyyy underestimates the gravity the hotter it gets. As the wort cools down and gets closer to the mid 20's the corrected reading goes up and up). Boil starts at 16:20. 16.30 Add 60 min hops. 17:15 add chiller and mash paddle. Boil restarts at 17.30 17:40 add 5 min hops, yeast nutrient and brew brite 17:45 kill heat and strart chilling water. Add 0 min hops and tasmanian pepperberry. 18:05 stop chilling and whirlpool. 18:45 rack into fermenter and cool to about 17.5 C. At about 9:00 ish. Give 1 min of O2 and pitch clean yeast slurry collected from beer #76 (Jasmine Table Saison) ... Wyeast 3724. Increase to 18 C in the am. 20-30-2019 before bed, raise temp to 19 C. 21-30-2019 in am, raise temp to 20 C. Continue process until beer is at 30 C. ------------------- Saison ferment profile - NO AIR LOCK. Pitch a large washed yeast cake @ 17.5 deg C. Leave at 18 C for 3 days and then get up to about 30 ish over a 6 days (1 deg in am, 1 deg in pm). Leave to finish. After 14 days (31-3-19, it's at 30 C still) grav = 1.013 (1.010 @ 30 C). After 18 days (4-4-19, it's at 30 C still) grav = 1.010 (1.007 @ 30 C). It was 1.010 on the 3rd too. Crash chill for 24 hours and keg. Shook key at 40 psi for 10 mintues. I think the result might have been overcarbonated as it pours foamy as fuck. I'm letting some pressure out of the keg over time to see if it calms down. If not... maybe there is something stuck in the dip tube (unlikely)?? See what happens over the next week.