cool kids on the block. Azacca already got some play recently around these parts, so it will have to wait its turn to get an ADHA shout out. Not sure what is going on with the Jarrylo logo (the hop is named after Jarilo, the Slavic god of fertility and springtime), but I do know that is less offensive than the Pekko logo, so I went with this one. And no, I won’t provide you a link to the Pekko logo. Go find it your damn self.
217. Iron Brewer Saison
Mash:
4 lbs. Best Malz Pilsen
2 lbs. Best Malz Wheat
1 lb. MFB Vienna½ lb. Acidulated
Mash @ 152° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 2 gallons @ 1.058
Batch sparge @ 163° F for 20 minutes w/ 4 gallons RO water; collected 4 @ 1.020
Collected 6 gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: .4 oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
w/20 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
w/60 to go: .4 oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
w/20 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
w/10 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
5 g. Wyeast yeast nutrient
w/5 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
w/0 to go: ½ oz. each of Pekko (15.4% AA) and Jarrylo (13.9% AA) pellet
Let stand for 20 minutes, chilled, & pitched Iron Brewer yeast cake from 215b. Fresh Hop Iron Brewer
Brewed: 9/19/2015
Secondary: 10/4/2015 @ 1.004; dry-hopped w/ 1 oz. each of Pekko and Jarrylo pellet
Bottle: 10/9/2015 w/ 3 ¼ oz. table sugar
OG: 1.036
FG: 1.000
Tasting Notes:
Tasting Notes: