Brew Day - April 20, 2014

Slightly Confused Brewing Company

Farmhouse Session Saison (Hoggetowne Ale works recipe)

Ingredients:
Belgian Pilsner Malt
Vienna Malt
Pale Wheat Malt
Flaked Wheat
--total grain bill 7.75#

Willamette Hops
Styrian Golding Hops
Strisselspalt Hops
Irish Moss

WLP 568 Belgian Yeast Blend yeast

Stats:
OG: 1.040 (estimated); 1.041 (measured)
FG: 1.009 (estimated); 1.008(measured)
ABV: 4.1% (estimated); 4.2% (measured)


Brewing Steps:

• Heated 2.5 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
• Initial mash temperature about 139-140
• Heated 1 additional gallon to about 180/185 and added to mash tun
• Temperature rose to 152
• After 60 minutes lautered into bucket (to measure volume)
• Final mash temperature 151
• Heated 5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Original calculation called for 6 gallons of sparge water; only did 5 to account for extra gallon added during initial infusion
• Let sit for 10 minutes, then lautered until we had about 6 gallons
• Added hops according to schedule
• Chilled by putting pot into tub with ice and water (filled about 6-8 inches of tub with water) and wort chiller/pre-chiller to 75 degrees in about 8 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast straight from bottle; did not do yeast starter (was told that because OG is low don't need starter)
• Poured into fermenting bucket 
• Took 11 minutes post-boil
• Ferment about 2 weeks in primary

Notes:

-Brewed alone; did not aerate wort a lot (maybe transferred 5 times total)

-Little cooler weather today (temperature around 62 degrees); put bucket inside in bathroom for first few days (until weather warms up)

Taste: Not great - not much flavor