"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: ?

Ingredients:

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

Wort

6. Crushed grain in Barley Crusher (double-crushed the wheat)
7. Heated 9.5 qt. strike water to @136F and poured into mash tun
8. Added grains to tun and stirred – temp. settled at @125F mashed @ 20 min.
9. Heated 6.25 qt. water to boiling and poured into mash tun to raise temp. to 149F
10. Mashed for 3 hours - ending mash temp was 139F
11. Heated 8.25 qt. water to boiling and added to mash tun to bring temp. to @168
12. 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
13. Recirculated @ 2 qts.
14. Opened valve slowly and then wide open and drained into kettle
15. While draining, fired burner and set heat on med.
16. When empty, filled with 4 gal. of 168F water, stirred mash, recirculated and drained
17. Collected a total of @ 8.5 gal. wort
18. Brought to a boil and boiled for 90 minutes adding hops per above schedule
19. Using wort chiller, cooled to 95F in @ 15 minutes & @75F in @30 min.
20. Transferred to sanitized plastic fermenter
21. 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

22. Crash cooled yeast starter in the morning
23. Drained liquid from original starter
24. Poured @ 3 qt. hot water into mash tun
25. Collected in small pan, boiled for 15 minutes, and cooled in cold water bath
26. Poured 3^rd runnings wort into yeast starter container
27. Activity visible before pitching
28. Pitched entire yeast starter @ 73F
29. Placed fermenter in fermentation room
30. Rolling fermentation within 1 hour, so set up blow off tube and container
31. @ 2 days, replaced blow off tube with airlock