I recently volunteered to brew up a keg of saison for the upcoming Kenosha Beer & Cheese Fest going on next month, as well as a keg for the Milwaukee Firkin a few months later. I figured I might as well get it all out of the way now and just brewed up a 10 gallon batch. I stuck with my base recipe for this one. With Spring in the near future, I'll be back to brewing more saison variations this year soon enough though! This was a good kick off. I've gotta say it's really nice having a few hundred lbs of grain on hand, and 9 lbs of hops! The only thing I had to pick up for this batch was yeast! I don't have a lot to say about this one. It went smoothly and I cooked some good Thai papaya salad while mashing & boiling. The only changes I made from past batches was that I ran out of Franco-Belgian pils malt after the first 4.5 lbs, so I made up the difference in MFB Pale malt. Also, I had a spare ounce of Crystal hop pellets in the freezer, so I added those at flameout. I was shooting for 11 gallons, but boiled down a tad too far and ended up with 10. Not a big deal. My normal OG for this recipe is below the minimum BJCP guideline, not that I follow those for everything. There was definitely room for higher gravity though. The IBUs were toward the low-middle range. They are still within the suggested range.
Saaz Saison
brewed on: 3/6/2011
expected OG: 1.044
Expected IBUs: 32 IBUs
mash temp: 150F
10 gallon batch
90 minute boil
mash:
12 lbs Belgian Pils (subbed Belgian Pale malt for 7.5#)
3.5 lbs German wheat malt
8 oz acidulated malt
Hops:
2oz Saaz @ 5.5% - 60 minutes
2 oz Saaz @ 5.5% - 15 minutes
3 oz Saaz @ 5.5% - flameout
1 oz Crystal - flameout
Yeast:
3711 French Saison - 1 pack per 5 gallon bucket
3/28/11 - OG 1.002. Dry hopped each 5 gallon batch with 1 oz Crystal (3.2%) whole leaf.
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