T'is the Holiday Saison

Brew #:23
Brew Date: 24 November, 2009

Recipe based on that developed for the mini-mash version of Brother Levonian saison ale.

Ingredients

6 lbs extra-light dry malt extract

2.0 lbs Vienna malt

1.0 lb flaked wheat

0.5 lb flaked oats

12.0 oz sugar

3.0 oz Saaz hops, 3.0% AA @ 60 min.

19 g. (0.67 oz) Glacier hops, 6.0% AA, @ 30 min.

1.0 oz Glacier hops, 6.0% AA, @ 20 min.

1/8 oz Glacier hops, 6.0% AA, @ 5 min.

1.0 oz Saaz hops, 3.0% AA, @ 0 min.

8.0 oz honey, @ 0 min.

0.5 oz fresh tangerine peel @ 0 min

0.25 tsp black pepper @ 0 min

0.25 tsp turmeric @ 0 min

0.5 oz Kent Goldings, 6.1% AA, dry hopping

2 vials of White Labs WLP565 Saison Ale Yeast

3.0-3.5 volumes CO2 in keg/ 5.4-6.6 oz corn sugar for bottling (for 5-5.5 gals).

Procedure

Placed grains in 1.3 gals of 151F water and held at between 151F and 164F for 70 mins.  Sparged into boiling kettle with 1.5 gals of 170F water, to make 6 gals in boil.

Added malt extract and sugar, and brought to boil.

Added 60-minute hops, and proceeded to add hops at times indicated above, however the 1 oz of Glacier hops added at 20 minutes was intended to be added at 5 minutes, thus the addition of the remaining 1/8 oz of Glacier hops at 5 minutes.  Added enough water to return volume to 6 gals.

At minute 0, turned off heat and added the honey, 1.0 oz Saaz hops, tumeric, pepper, and tangerine peel.

Cooled wort, and pitched yeast at 84F.

Gals in fermenter: 6

O.G.: not taken

F.G.:

Fermentation
11/24 Pitched yeast at 84F.  Set to ferment with FermWrap to keep temperature above ambient.
11/25 Temp. over 80F, detached FermWrap almost entirely.  Krausen evident.
11/26 Temp at about 76F.
11/30 76F
12/1  76F.  No evident fermentation.
12/3 Racked to secondary fermenter, with addition of 0.5 oz of 6.1%AA Kent Goldings hop pellets.
12/5 75F.  Active fermentation, airlock bubbling frequently.   Is this normal?  Effect of rousting the yeast?
12/13 Turned off FermWrap.
12/21 Kegged beer.

Gals. in Keg:  4.5