Thursday, May 10, 2012

"Redneck" Saison

This Saison is the second batch I brewed in my epic triple brew day. It was also the second stuck sparge of the day due to my manifold disconnecting. Once I finally got it into the fermenter and pitched the yeast, this thing took off like a rocket and needed a blow off. I love me some Saison and I hope that this one, with its more complicated grain bill is a good one.

Brew Date: 4/28/2012
Beer Number: B25
Beer Name: “Redneck Saison 2”
Type: Saison
Primary Fermenter: 6 gal. plastic carboy (? days)
Secondary Fermenter: ? (? Days)
Volume: 6 gal.
OG: 1.049
FG: ??
Expected IBU: ?
Expected SRM: ?
Expected Alcohol %: ?%
Calories: ?

5 ½ lbs. Weyerman Pilsner Malt
2 lbs. Maris Otter
1 lb. Wyerman light Munich Malt (8.25L)
¾ lb. wheat malt
¼ lb. acid malt
1 oz. chocolate malt
8 oz. rice hulls
1 lb. light brown sugar
1.25 oz. (35 g) Mt. Hood pellet hops (5.2% AA) @ 60 min
.75 oz. (22 g) Mt. Hood pellet hops (5.2% AA) @ 5 min
½ tsp. black pepper @ 5 min.
WLP565 Belgian Saison I

Step by Step Process:
Yeast Starter (4/21/2012)
  1. Made 1.8L starter with 180g pilsner & extra light DME
  2. boiled for 15 minutes and allowed to cool overnight
  3. transferred to sanitized flask & topped with foil
  4. pitched 1 vial WLP565 Belgian Saison yeast
  5. shook infrequently
  1. Crushed grain in Barley Crusher (double-crushed the wheat)
  2. Heated 9.5 qt. strike water to @136F and poured into mash tun
  3. Added grains to tun and stirred – temp. settled at @125F mashed @ 20 min.
  4. Heated 6.25 qt. water to boiling and poured into mash tun to raise temp. to 149F
  5. Mashed for 3 hours - ending mash temp was 139F
  6. Heated 8.25 qt. water to boiling and added to mash tun to bring temp. to @168
  7. Experienced a stuck mash (manifold detached from drain); poured mash into auxiliary cooler cleaned out and re-attached manifold and returned mash to mash tun
  8. Recirculated @ 2 qts.
  9. Opened valve slowly and then wide open and drained into kettle
  10. While draining, fired burner and set heat on med.
  11. When empty, filled with 4 gal. of 168F water, stirred mash, recirculated and drained
  12. Collected a total of @ 8.5 gal. wort
  13. Brought to a boil and boiled for 90 minutes adding hops per above schedule
  14. Using wort chiller, cooled to 95F in @ 15 minutes & @75F in @30 min.
  15. Transferred to sanitized plastic fermenter
  16. Forgot to add sugar to boil, so placed 1 lb. light brown sugar in pot with @2 cups water and boiled for 15 min, stirring constantly, cooled and added to fermenter

Yeast Starter
  1. Crash cooled yeast starter in the morning
  2. Drained liquid from original starter
  3. Poured @ 3 qt. hot water into mash tun
  4. Collected in small pan, boiled for 15 minutes, and cooled in cold water bath
  5. Poured 3rd runnings wort into yeast starter container
  6. Activity visible before pitching
  7. Pitched entire yeast starter @ 73F
  8. Placed fermenter in fermentation room
  9. Rolling fermentation within 1 hour, so set up blow off tube and container
  10. @ 2 days, replaced blow off tube with airlock

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