4/25/15: Started 2 liter starter of Wyeast 3711 and a 3 stage starter of WLP644 to be split between the European and American hopped saisons.
5/3/15: Brew day. Added too much water and ended up undershooting the target gravity by .004. This was just as well, as the hop pellets and trub absorbed almost a gallon. It ended up being even less of an issue than I thought, since the melange of yeasts was a monster, reaching 92% apparent attenuation.
5/9/15: Raised the temperature to 72ºF.
5/25/15: Added dry hops late at night.
5/28/15: Bottled with table sugar for 2.4 volumes of CO2. Final gravity 1.002, 4.8% abv.
6/15/15: First tasting. Hazy, straw colored with a soft white head. Fantastic aromas of sauvignon blanc, peaches, pepper, clove, tropical fruit, and a hint of funk. Taste is more of the same, with a small amount of resiny stickiness from the hops. By far the best beer that I've ever brewed.
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Last Updated: 2016-04-10 15:34 UTC
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NEW Water Requirements:
Bière de L'été (As brewed)
Equipment Profile Used
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Water Requirements:
Bière de L'été (As brewed)
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Recipe Cost
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Cost $
Cost %
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
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Cost Per Barrel
$0.00
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