6/12/21-Bottled this off keg, it is amazing!
5/2/21-Kegged
9/20/20-UPDATE 11/1/2020-This batch received a #10 can (6#/96oz) of Vintner's Apricot Wine Fruit Base. I am adjusting the quantity in the recipe down to match the sugar/OG changes based upon Michael Tonsmiere's (The Mad Fermentationist) adding fruit to beer calculator. 1st Saison, officially. Also using wet hops from my garden, so the estimates above are for dry weight, even though I am using wet hops. The yeast strain is a mix between Dupont and Allegash
Saison, so best guess for a yeast match on drop down menu.
Water Adjustments:
Mash-2g CaSO4, 4.5g CaCl2, 1.5g MgSO4, 3ml 75% Phosphoric
Sparge- 2g CaSO4, 4.5g CaCl2, 1.5g MgSO4, 1.5ml 75% Phosphoric
Kettle-3ml 75% Phosphoric
Plate chiller didn't, going to have to solve that for next time, wort went into fermenter at 140F, even though the water was chilled to ~40F. Cooled it after moving, and all of the break is in there, and then pitched yeast at 80F and added 30 sec of O2. Added 1/2oz of Med Toast Oak into the fermenter with the yeast.