May 3, 2015 - Movin' on Saison

Slightly Confused Brewing Company

Movin' On Saison (HT recipe)

Batch 45

Ingredients:
Rahr US Pilsner Mal
Castle CaraBlonde
Weyermann Wheat Malt
---total grain bill 9.25#


Hop Schedule:
Hallertau (Wakata) Hops

Saison Yeast Blend

Stats:
OG: 1.048 (estimated); 1.045 (measured)
FG: 1.011 (estimated); 1.003 (measured)
ABV: 4.8% (estimated); 5.5% (measured)


Brewing Steps:

• Heated 2.7 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5.5 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks (on front poor or in garage)

Notes:
-Second time making this recipe (made as second batch ever as extract)
-Secondary 6/5. Gravity 1.004
-Kegged 6/27

Note - used Saison Yeast Blend that gave it a dry finish (not fruity). Need to use the right Belgian Saison yeast to make it taste more like a true saison.