Chinu's Ass: Angry Summer Saison

Preparation:

• First off, apologies. The amounts are in metric. Sadly, I'm from India.
  
• Recipe size is 10 Liters(2.64 gallons), please re-calculate the amounts according to the size of your batch.
  
  
  1. Sanitize "everything" with Iodophor+regular vinegar solution. (1ml of each to 1 liter of cool water). 3 minutes of contact time to be safe and smiling.
     
     
     Brewing Process:
     
     
  2. Mill all malts using a hand mill. (If you don't have or like a mill you can grind them in a blender - not ideal.. but give it a few spins carefully until all of the grains are broken. just)
     
     
     
  3. Fill your Mash tun with 9 liters of strike water (70C). Leave it be for a couple of minute closed. Add grains. Mash at 64°C for one hour. Sparge with about 8 liters of hot water((70°C)). Vorlauf and lauter the wort to your boiling pot.
     
     
     
  4. Turn on your stove. When the wort reaches a proper rolling boil, add a brew bag to the pot for hops and lower the flame.
     
     
     
  5. & 5. Follow the hops schedule. Use a brew bag for the purpose to avoid green mud AEB.
     
     
     
  6. At 15 minutes. Also, throw your precleaned wort chiller into the boiling pot, no mercy.
     
     
     
  7. At 5 minutes left add 25gm of broken/roughly crushed Coriander seeds to the brew bag and 2gm of Irish Moss directly into the mash.
     
     
     
  8. At 1 minute, add 1 teaspoon of yeast nutrient and turn the stove off at 0 minutes.
     
     
     
  9. Run cool tap water through your wort chiller. Use a kettle thermometer to check temperature of the wort. Once it dips bellow 22°C siphon the wort to your fermenter.
     
     
     
  10. Aerate the wort thoroughly by stiring vigorously for at least 7-10 minutes. The more elbow grease you apply the better it will ferment. Pitch 10gm Fermentis Speciality Ale T-58 yeasts. Close the lid, insert airlock and bung assembly, move the fermenter to a cool, dark place and ferment at 20°C for 5 days.
      
      
  11. Transfer the beer to the secondary fermenter. Add 6+6 grams of Cascade and Chinook hops in a preboiled brewbag and throw it in the fermenter. Ferment at 22°C until the airlock stops bubbling.
      
      
      
  12. Cold crash in a refrigerator at 4 to 5°C for a couple of days or Wait for a week for the beer to clear up.
      
      
  13. Boil 150ml of water and add 80gm of priming sugar. Cool the solution. Fill a sanitised 10ml syringe to add exactly 10ml of priming liquid to each of your 500ml sanitized beer bottles. Siphon out your beer to the bottle being careful not to disturb the bottom gunk bed. Crown the babies.
      
      
      
  14. Leave the bottles in a cool dark place for 2-3 weeks to carbonate.
      
      
      
  15. Transfer the bottles to a fridge.
      
      
      
  16. Now is your chance to get drunk. This beer is best enjoyed fresh, in summer months, lying on a beach under sun, covered in sunscreen, with some pretty company. Sadly you’ll burn to death in minutes if you try that in India.