Table Saison w/ ADHA 529 Brewday

Another small, light, and eminently drinkable saison. Again, the perfect excuse to experiment with new hop varieties. Again, this beer will be excellent and so so drinkable. Again, I find myself talking to myself. Well, at least I have beer to drink while doing so.

219. Table Saison w/ ADHA 529

Mash:

4 lbs. Best Malz Pilsen

2 lbs. Best Malz Wheat

1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 150° F for 80 minutes w/ 3 gallons RO water, 4 g. gypsum, and 4 g. CaCl; collected 2 gallons @ 1.062

Batch sparge @ 168° F for 20 minutes w/ 4 gallons RO water; collected 4 ¼ @ 1.012

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ½ oz. ADHA 529 10.6% AA

w/20 to go: ½ oz. ADHA 529 10.6% AA

w/10 to go: ½ oz. ADHA 529 10.6% AA
5 g. Wyeast yeast nutrient

w/5 to go: ½ oz. ADHA 529 10.6% AA

w/0 to go: ½ oz. ADHA 529 10.6% AA

Let stand for 20 minutes, chilled, & racked onto 3276 yeast cake from 216. Table Saison w/ ADHA 484

Brewed: 10/4//2015

Secondary: 12/26/2015 @ 1.000; 219a. bottled 3 gallons w/ 3.0 oz. table sugar; 219b. dry-hopped 3 gallons w/ ½ oz. each of Pekko, Jarrylo, and Comet

Bottle: 12/31/2015 w/ 2.55 oz. table sugar (219b.)

OG: 1.036

FG: 1.000

Tasting Notes: When you don’t carefully label your carboys, this is what happens: you confuse a table saison and a cider and swap the plans for the secondary for each. Which is why this got split and dry-hopped with something besides ADHA 529, while 218. Iron Brewer Cider got dry-hopped with ADHA 529. Classy, yo. Yes, the taste should have given it away, but that assumes that I tasted them, doesn’t it?