Saturday, September 7, 2013

Saison No. 4

Brew #: 30
Brew Date: September 07, 2013

Ingredients
2.0 lbs German Vienna malt
1.0 lb flaked wheat
0.5 lb flaked oats
12.0 oz sugar
6 lbs light dry malt extract
3.0 oz Vanguard (5.4% AA) hop pellets @ 60 min. (bittering)
0.75 oz. Styrian Goldings hop pellets @ 30 min.  (flavor)
0.75 oz Styrian Goldings hop pellets @ 5 min. (aroma + flavor)
1.0 oz Vanguard hops hop pellets @ 0 min. (aroma)
8.0 oz honey, @ 0 min.
0.5 oz dried sweet orange peel @ 0 min
0.25 tsp black pepper @ 0 min
0.25 tsp turmeric @ 0 min
1 vial of White Labs WLP568 Belgian Style Saison Blend Ale Yeast
0.5 oz Styrian Goldings hop pellets, @ dry hopping

Procedure
Poured grains into 1.3 gals of 162°F water.  Held at 150°F-153°F range for 60 mins.
Strained grain liquor into kettle containing 2 gals of water.  Added bittering hops, sugar, and DME. Brought to boil.
Added aroma hops at 30 mins from end of boil.
Added aroma & flavor hops at 5 mins from end of boil.
Added aroma hops, spices, orange peel, and honey at 1 min. from end of boil, and turned off burner.
Strained into fermenter holding 2 gals of cool water, and added enough water to bring level up to aprox. 5.5 gals.

Fermentation notes
9/8 Pitched yeast at 78°F
9/9  am temp 76°F, pm temp 76°F
9/10 am temp 75°F pm temp 76°F
9/14 am temp 71°F
9/17 pm temp 75°F
9/26 pm temp 70°F
9/26 Racked to secondary fermenter, with addition of 0.5 oz Styrian Goldings (4% AA) hop pellets
10/05 Added 7/8 cup of corn sugar dissolved in 16 oz. water.  Bottled some and kegged the remainder.

Gals in fermenter:  5½
Gals. in Keg: 2.5
O.G.: 1.071
F.G.: 1.005
A.B.V.:  8.6%