And I wasn't planning on brewing this weekend, but we had a surprise visit from our great friend Maria! Of course, on the top of her list of things to do in the midwest was attend a brew day. So, with about three days notice, I put things in order to make another batch of Saison. The nicest thing about this session is that we can drink the beer that we are brewing while we're brewing it! It's quite nice. Sarah thinks we need to dry hop it with something sweet to give it just a little balance. It's quite dry and the yeast is just about all that you taste in its crisp finish. Peppery. Thinking a Willamette dry hop.
This time I'm using all Czech Saaz hops. I've got to burn through my stash and it's the only noble hop that I have on hand. Same schedule as the last: 4 oz bittering at 60 minutes and 2 oz aroma/flavor at knockout. It's got the same IBU calculated, but these hops from hopsdirect.com are only 3.5%, so it will have just a little less bite then the current batch. I was also able to get my hands on some CaraMunich, so I replaced the Crystal 60 and aromatic malt with that. The wort looks at first glance to be a bit lighter than the first.
PB OG: 1.045
OG: 1.061
Edit: I forgot to add one lb of cane sugar at the end of the boil. I'll have to add that in the fermentor.
Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Spring Saison (Adjusted JZ Recipe…) 1.1
Brewer: Adam Keck
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 15.00 gal
Post Boil Volume: 13.12 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.055 SG
Estimated Color: 5.5 SRM
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 81.8 %
1 lbs 8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 2 6.8 %
1 lbs Munich Malt (9.0 SRM) Grain 3 4.5 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 4 2.3 %
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 5 4.5 %
4.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 6 29.1 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
2.00 oz Saaz [4.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 9 -
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 22 lbs
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Name Description Step Temperat Step Time
Saccharification Add 28.25 qt of water at 158.3 F 148.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 10.96 gal water at 168.0 F
Ferment at 67 degrees and raise to 78 over 1 week.
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