Saison

Created 1 Litre starter at 2pm day before brew using Light DME

Pre Boil Volume = 25L
Pre Boil Gravity = 1042

OG = 1048
Volume into fermenter = 22L

Pitch Temp = 20 degrees
Yeast pitch volume = 1L

Fermentation Temp =

• 22 degrees for 42 hours
  
• 24 degrees for 12 hours
  
• 26 degrees for 20 hours
  
• 28 degrees for rest of fermentation (raised to 28 at 72 hours total)
  
  Sample at 72 hours
  
• Gravity = 1027
  
• Flavour = slightly sweet, no off flavours, no strong aroma or
  Belgian notes
  
• Colour = Straw, cloudy
  
  Sample at 7 days
  
• Gravity = 1016
  
• Flavour = pear, less sweet
  
• Colour = cloudy, pear / pineapple juice
  
• Aroma = pear
  
  Sample at 9 days
  
• Gravity = 1011
  
• Flavour = light pear, no sweetness left
  
• Colour = cloudy, pear / pineapple juice
  
• Aroma = not as green as day 7, minor fruitiness
  
  Sample at 15 days
  
• Gravity = 1007
  
• Flavour = mild stone fruit, quite dry
  
• Colour = cloudy, straw
  
• Aroma = minor fruitiness
  
  Sample at 17 days
  
• Gravity = 1006
  
• Flavour = mild stone fruit, very dry
  
• Colour = cloudy, straw
  
• Aroma = minor fruitiness, no off aromas
  
  Sample at 19 days
  As per day 17
  Begun cold crash
  
  Day 21
  Kegged 9L and 2 x bottles as is
  Kegged the remainder (9L ish) onto 200gr dried apricots and 300gr frozen peach slices.