Saison Brewday

Time to get back to basics. Since it is summer, that means saison. And thanks to Jeff Fortney at Warped Wing, I have some fancy new yeast for my summer run of saisons. After this one, the dandelions should be in full swing, so another version of the dandelion saison will be in the mix. Maybe two.

205. Saison

Mash:

8 lbs. Best Malz Pilsen

1 lb. MFB Vienna

1 lb. Acidulated

Mash @ 150° F for 90 minutes w/ 4 gallons RO water, 4 g. gypsum, & 4 g. CaCl; collected 2 ¾ gallons @ 1.066

Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ gallons @ 1.020

Topped off to 7 gallons, brought to a boil (70 minutes), & added:

w/60 to go: 1 oz. Azacca leaf 9.9% AA
1 oz. Styrian Golding leaf 3.7% AA

w/20 to go: 1 oz. German Magnum leaf 14.2 % AA

w/10 to go: 5 g. Wyeast yeast nutrient

w/0 to go: 1 oz. Azacca leaf 9.9% AA
1 oz. Styrian Golding leaf 3.7% AA

Let stand for 20 minutes, chilled, & pitched saison yeast blend from Warped Wing (thanks, Jeff!)

Brewed: 4/3/2015

Secondary: 4/18/2015 @ 1.006; dry-hopped w/ 2 oz. Azacca leaf 9.9% AA

Bottle: 4/27/2015

OG: 1.050

FG: 1.004

Tasting Notes: