Slightly Confused Brewing Company
Doctor Mori Saison (Hoggetowne all-grain)Doing another Saison - it's still hot outside and we don't have any more room in the fermentation fridge.
Ingredients:
Rahr 2-Row Malt
Weyermann Dark Wheat malt
Castle CaraBlonde
UK Crystal 135 L
Dextrose
Sorachi Ace (pellet)
Centennial Leaf
Sorachi Ace (pellet)
Belle Saison Dry yeast
Stats:
OG: 1.058 (estimated); 1.060 (measured)
FG: 1.011 (estimated)
ABV: 6%
IBU: 31
Color: 7 SRM
Brewing Steps:
- Heated 4 gallons of water to a strike temperature of approximately 182 degrees (measured with digital thermometer)
- Added grains to mash tun
- Speciality grains not included with Rahr malt - added (found) with about 15 minutes left in the mash
- Added water to mash tun by about 1/2 - 3/4 gallon at a time; poured last 1.5 gallons from brewpot straight into mash tun
- After all water added mash temperature approximately 150 degrees when we closed lid (measured with normal thermometer). Measured at 30 minutes and it decreased to 142 degrees
- After 60 minutes recycled 3/4 gallons twice and then lautered into sanitized bucket (note: used bucket so that we knew what volume we had)
- Heated about 4 gallons of sparge water to approximately 185 degrees and added to mash tun
- Let sit for 10 minutes (temperature maintained at about 162 degrees), then lautered into bucket until we had about 6 gallons. Poured bucket into brew pot and brought to boil
- Boiled for 75 minutes, adding hops according to schedule
- Rehydrated yeast using 200 mL of approximately 100 degree sanitized water
- Chilled by adding pot to tub with ice and water (filled about 6-8 inches of tub with water) and wort chiller/pre-chiller to < 80 degrees in about 13 minutes
- Strained once through large strainer; didn't need to strain again because pretty clear
- Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
- Poured into glass carboy
- Put carboy in bath tub at room temperature (75-80 degrees)
- Ferment 14 days
