Brew Log History
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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
9.50 lb |
German - Pale Ale9.5 lb Pale Ale |
|
39 |
2.3 |
74.8% |
|
1 lb |
Flaked Wheat1 lb Flaked Wheat |
|
34 |
2 |
7.9% |
|
0.99 lb |
German - Carafa II0.99 lb Carafa II - (late boil kettle addition) |
|
32 |
425 |
7.8% |
|
0.47 lb |
American - Chocolate0.47 lb Chocolate - (late boil kettle addition) |
|
29 |
350 |
3.7% |
|
0.25 lb |
American - White Wheat0.25 lb White Wheat |
|
40 |
2.8 |
2% |
|
0.31 lb |
Corn Sugar - Dextrose0.31 lb Corn Sugar - Dextrose - (late boil kettle addition) |
|
46 |
0.5 |
2.4% |
|
0.18 lb |
Briess Carapils Copper Malt0.175 lb Briess Carapils Copper Malt |
|
33 |
30 |
1.4% |
|
12.69 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.45 oz |
Australian Topaz0.45 oz Australian Topaz Hops |
|
Pellet |
16.8 |
Boil
|
60 min |
23.52 |
100% |
|
0.45 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.45 oz |
Australian Topaz (Pellet) 0.44999999897066 oz Australian Topaz (Pellet) Hops |
|
23.52 |
100% |
|
0.45 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Conversion |
Temperature |
-- |
159 °F |
60 min |
|
|
Mash out |
Temperature |
-- |
168 °F |
15 min |
Starting Mash Thickness:
1.6 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
90 g |
Craisins
|
|
Flavor |
Primary |
0 min. |
|
3 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
6 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Light colored and hoppy
Notes
I cold-steeped the dark grains overnight, and added that dark wort to the boil. I caramelized the craisins in the oven at around 350ºF for 15-20 minutes, and added them right into the fermenter before adding the wort.
I bottle-conditioned this beer to 2.8 volumes in Belgian bottles.
I played safe with the yeast since it was the first time I was using it, so I fermented it in my basement at around 64ºF for around 10-12 days, then racked to secondary and let it sit for another 10 days. In my new version I let it rise to high 70's ºF to see how flavors develop.
Overall impression: Although it has all the characteristics of a saison, it was probably a little bit off the style. I would have liked the yeast were more expressive and dried out the beer even more (it ended at around 1.009-1.010). That's why in the new iteration I used pilsner malt and French saison yeast, which is supposed to attenuate even more. I also let fermentation temperature rise freely to the high 70's ºF. In the new version I used one pound of craisins.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-10-06 21:27 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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