| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 10 lb | Belgian - Pilsner | 37 | 1.6 | 73.7% | |
| 1 lb | Canadian - Munich Dark | 34 | 32 | 7.4% | |
| 2 lb | Turbinado - (late boil kettle addition) | 44 | 10 | 14.7% | |
| 5 oz | American - Midnight Wheat Malt | 33 | 550 | 2.3% | |
| 0.25 lb | German - CaraAroma | 34 | 130 | 1.8% | |
| 13.56 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.50 oz | German Tradition | Pellet | 4.9 | First Wort | 0 min | 29.94 | 50% | |
| 0.50 oz | German Tradition | Pellet | 4.9 | Aroma | 0 min | 16.7% | ||
| 1 oz | Strisselspalt | Pellet | 1.4 | Aroma | 0 min | 33.3% | ||
| 3 oz / $ 0.00 | ||||||||
| GigaYeast - Saison Yeast #2 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
|
59.5 3.0 14.0 56.2 68.6 43.239 https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=WYJVVXM +3g gypsum +3g CaCl2 no lactic acid in the mash 1ml lactic acid (sparge) |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4.8 gal | Infusion | -- | 145 °F | 45 min | |
| Temperature | -- | 155 °F | 45 min | ||
| Temperature | -- | 168 °F | 10 min | ||
| 3.3 gal | HLT 4gal | Sparge | -- | 168 °F | 20 min |
|
Starting Mash Thickness:
1.4 qt/lb |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.4 qt/lb | 4.05 | 16.2 |
| Mash volume with grains | 4.97 | 19.9 |
| Grain absorption losses | -1.45 | -5.8 |
| Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) | 4.65 | 18.6 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 6.96 g | 27.8 qt) | 7 | 28 |
| Volume increase from sugar/extract (late additions) | 0.15 | 0.6 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.11 | -0.5 |
| Post boil Volume | 5.5 | 22 |
| Going into fermentor | 5.5 | 22 |
| Total: | 8.7 | 34.8 |
| Equipment Profile Used: | System Default | |
| Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
|---|---|---|---|---|---|---|---|---|
|
9/17/2017 9:39 PM over 7 years ago |
+0 | Mash Complete | 1.052 | 6.8 Gallons |
2/20/2021 3:43 AM over 4 years ago |
around 7 gallons at around 200°F gravity read from hydrometer. the wort was very foamy from FWH additions, so the instrument was difficult to read. |
||
|
9/18/2017 12:52 AM over 7 years ago |
+1 | Brew Day Complete | 1.072 | 5.5 Gallons |
2/20/2021 3:43 AM over 4 years ago |
added only 1# of turbinado sugar, because I was afraid of overshooting the gravity by too much. Turned out that 1# was plenty. swirled & decanted the whole starter. looked like there were plenty of yeast at the bottom, and the smell was very healthy and phenolic in a saison-way. |
||
|
10/23/2017 2:38 AM over 7 years ago |
+36 | Sample | 1.008 |
2/20/2021 3:43 AM over 4 years ago |
tastes good bottom of the fermentor smelled strongly of nail polish/must/green apple. actual saison, once yeast settled out of sample, tasted OK. reminds me of "third rye's a charm" (same yeast) and many of the saisons I've had at FDR. |
|||
|
12/6/2017 2:38 AM over 7 years ago |
+80 | Packaged | 4.75 Gallons |
2/20/2021 3:43 AM over 4 years ago |
assumed beer volume: 5.5 desired volumes: 2.8 assumed temperature: 75 required table sugar: 5.943114691591773 same sugar amount, with only 4.95 gal = 3.024792361111111 same sugar amount, with 6.050000000000001 gal = 2.616078977272727 sampled a bit toward the bottom of the bucket, and it was quite a bit tart, had some acetaldehyde, maybe diacetyl in it. starting to become very annoyed with the speidel, and every beer it has produced in recent memory. hopefully this one mellows with age and/or the off-flavors were concentrated in the beer near the bottom of the bucket. |
