Barrel American Saison w/ Dandelion

This batch (along with 210.) will replace the cider that currently calls the ten gallon barrel on my dining room table home; I’ll fill and soak the barrel with boiling water after I empty it to give the claussenii that is getting added in the secondary a head start over previous bugs and wild yeast that are already in the barrel. As with American Saison w/ Dandelion Flowers, this is another Jeff Alworth-inspired beer intended to experiment with the rustic elements of corn in American craft beer.

209. Barrel American Saison w/ Dandelion

Mash:

6 lbs. Best Malz Pilsen

2 lbs. flaked maize

Mash @ 150° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, & 2 g. CaCl; collected 1 ¾ @ 1.072

Batch sparge @ 163° F for 20 minutes w/ 4 ½ gallons RO water; wort collected 4 ¾ @ 1.032

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ¾ oz. Azacca leaf 9.9% AA
¾ oz. Comet leaf 10.9 AA

1.95 oz. dandelion root, coarsely chopped
1.8 oz. dandelion leaves

w/10 to go: 5 g. Wyeast yeast nutrient
8 oz. table sugar

w/5 to go: 1 oz. Styrian Golding leaf 3.7% AA
3 ½ oz. table sugar

w/0 to go: ¾ oz. Azacca leaf 9.9% AA

¾ oz. Comet leaf 10.9 AA

4.4 oz. dandelion leaves

Let stand for 20 minutes, chilled, & pitched mason jar of saison yeast from 208. American Saison w/ Dandelion Flowers

Brewed: 5/26/2015

Secondary: 5/31/2015 @ 1.002; added a vial of WLP645 Brettanomyces claussenii
Barrel: 6/14/2015 @ 1.002

209/210a. 1/30/2016 @ 1.000; racked onto 2 lbs. wild plums
209/210b. 1/30/2016 @ 1.000; racked onto 4 lbs. 10 oz. tart cherries
209/210c. 1/30/2016 @ 1.000; bottled w/ 2.5 oz. table sugar

OG: 1.048

FG:

Tasting Notes: