Saison Brewday

Being that this is the year of the saison around these parts, I’m putting another yeast into the mix today: Yeast Bay’s Wallonian Farmhouse. Chalk this up to round three of the Great Saison Chain of Being, and shake that stick again. 

172. Saison
Mash:
6 lbs. MFB Pilsner
3 lbs. Best Malz Spelt
1 lb. Weyermann Acidulated
½ lb. flaked barley

Mash @ 151° F for 90 minutes w/ 3 gallons RO water & 5 g. gypsum; collected 1 ½ gallons @ 1.080
Batch sparge @ 169° F for 20 minutes w/ 4 gallons RO water & 5 g. gypsum; collected 4 gallons @ 1.024

Collected 5 ½ gallons; topped off to 7 gallons, brought to a boil (90 minutes), & added:
w/60 to go: 2 oz. Willamette leaf 7.8% AA

w/20 to go: 1 oz. Willamette leaf 7.8% AA

w/10 to go: 1 oz. Styrian Golding leaf 2.9% AA
1 White Labs Servomyces capsule
½ lb. table sugar

w/0 to go: 1 oz. EKG leaf 5.41% AA

Chilled, racked to carboy, and pitched Yeast Bay Wallonian Farmhouse

Primary: 3/5/2014
Secondary: 3/17/2014
Bottled: 4/12/2014 w/ 4.0 oz. table sugar

OG: 1.052
FG: 1.006

Tasting Notes: