BeerSmith™ Recipe Cloud

Notes

Friday - took off work to do this double batch. Hot today, and a chance of thunderstorms. Have 2 fans going, but just heating the mash water has raised the humity and temperature in the basement considerabley. A little low on my target temp at dough-in; added a gallon of boiling water to raise the temp up closer to 150. Batch 1 OG = 15.3 Batch 2 OG = 14.7 About 9.5 hour brew day - 20+ gallons of Saison produced. Spring 2017 batch - Sunday of Memorial Day weekend. Sunny and warm; calling for thunderstorms later in the day. Came downstairs at 7:30 or so, but needed to tidy up before I could get started. Mash in at about 9:00 AM. Added 2 lbs of rye malt, cut the wheat back to 1 lb and used 2 lbs of Munich with no 6-row (forgot to buy any). Everything went well - very clear hot break. Chilled down to 80F, collected 10 gallons (2x5 gallon). Pitched one batch with White Labs 550, and one batch with Wyeast 3711. Done and cleaned up by 3:10. 3711 was bubbling by Sunday morning. Put the brewing belt on throughout Sunday and into Monday. 550 had positive pressure on Monday morning, so I switched the heater to that bucket, and by Tuesday morning, I had active fermentation. 3711 was still going, but slower, so I switched the heater back to that bucket for Tuesday.