August 9th, 2015 - Movin' On Saison (different yeast)

Slightly Confused Brewing Company

Movin' On Saison (HT recipe)

Batch 49

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


Hop Schedule:
Hallertau (Wakata) Hops

WLP 565 Saison yeast (no starter)

Stats:
OG: 1.048 (estimated); 1.048 (measured)
FG: 1.011 (estimated); 1.004 (measured)
ABV: 4.8% (estimated); 5.8% (measured)


Brewing Steps:

• Heated 2.9 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
• Stirred once at 25'
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 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:
-Third time making this recipe; second attempt was batch 45 and used different yeast strain.
-WLP 565 supposed to have "fruity" flavor (previous blend left a dry finish)