include an awesome newspaper ad from the 1890s, because if your malt extract is “stronger than beef,” then people need to know. Still. As in right now. And if I could get me some of that malt extract, the first thing I’d do is put it in a saison. Damn straight.177. Saison
Mash
4 lbs. Best Malz Pilsen
4 lbs. Best Malz Spelt
2 lbs. Dingemann’s Pilsen
1 lb. Weyermann Acidulated
Mash @ 150° F for 90 minutes w/ 4 g. RO water & 4 g. CaCl
Batch-sparge @ 170° F for 20 minutes w/ 4 g. RO water
Collected 6 ½ gallons; topped off to 6 ¾ gallons, brought to a boil (90 minutes), & added:
w/80 to go: 2 oz. Styrian Golding pellet 2.0% AA
1 oz. Willamette leaf 7.8% AA
w/10 to go: 1 oz. Styrian Golding pellet 2.0% AA
3 g. Wyeast yeast nutrient
w/0 to go: oz. Styrian Golding pellet 2.0% AA
Chilled and pitched Lallemand Belle Saison
Brewed: 7/22/2014
Secondary: 8/8/2014 @ 1.002
Bottled: 8/14/2014 w/ 3.75 oz. table sugar
OG: 1.050 @ 78° F
FG: 1.002
Tasting Notes:
4 lbs. Best Malz Pilsen
4 lbs. Best Malz Spelt
2 lbs. Dingemann’s Pilsen
1 lb. Weyermann Acidulated
Mash @ 150° F for 90 minutes w/ 4 g. RO water & 4 g. CaCl
Batch-sparge @ 170° F for 20 minutes w/ 4 g. RO water
Collected 6 ½ gallons; topped off to 6 ¾ gallons, brought to a boil (90 minutes), & added:
w/80 to go: 2 oz. Styrian Golding pellet 2.0% AA
1 oz. Willamette leaf 7.8% AA
w/10 to go: 1 oz. Styrian Golding pellet 2.0% AA
3 g. Wyeast yeast nutrient
w/0 to go: oz. Styrian Golding pellet 2.0% AA
Chilled and pitched Lallemand Belle Saison
Brewed: 7/22/2014
Secondary: 8/8/2014 @ 1.002
Bottled: 8/14/2014 w/ 3.75 oz. table sugar
OG: 1.050 @ 78° F
FG: 1.002
Tasting Notes:
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