Friday, December 16, 2011

Saison w/ Brett B Brewday

Mostly more of the same, sans dandelion. But might as well stock up while the getting is good. And/or the yeast cake is waiting. I switched up the grain bill a bit, mostly to compare the residual flavors that were left over after the brett worked its magic, and upped the hopping rates, bringing it more in line with both 87 and 93, two versions of funked beers that were dee-licious. So we’ll see. Hope hope.

Monkeys brewing beer? That’s ridiculous!

106. Saison w/ Brett B
4 lbs. Muntons Pale Malt (Pearl)
2 lbs. MFB Pilsen
2 lbs. MFB Aromatic
1 lb. Breiss White Wheat
1 lb. Dingemans Cara 20
1 lb. Acidulated Malt
¾ lb. Weyerman Light Munich

Mash @ 150° F for 70 minutes w/ 5 gallons of RO water, 4 g. gypsum added; collected 3 ¼ gallons @ 1.064
Batch sparge @ 168° F for 20 minutes w/ 3 gallons RO water; collected 3 gallons @ 1.028

Collected 6 ¼ gallons; brought to a boil (60 minutes) and added:

w/60 to go: 1 ½ oz. Magnum pellet 10% AA

w/15 to go: 1 tsp. Irish moss

w/10 to go: 1 oz. Simcoe leaf 14.1% AA

w/5 to go: 1 oz. Centennial leaf 11.5% AA

Chilled & racked onto cake of Wyeast 3711 French Saison & Wyeast 5112 Brettanomyces bruxellensis from 102.

Brewed: 12/16/2011 @ 70° F

OG: 1.050

Tasting Notes:

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