 |
| Yeast-tastic |
I made a yeast starter to wake the yeast back up from its prolonged slumber. I boiled 100g of pilsen DME in 600mL of water for 5 minutes, cooled the wort down to 75F, then pitched the top of both of the mason jars until I had 1000mL in the flask. I put the flask on the stir bar thing-y over night.
Recipe Notes
Style: Saison
Style: Saison
Batch Volume: 5 gal.
Color: 3 SRM
Target Bitterness: 38 IBU
Target OG: 1.044
Color: 3 SRM
Target Bitterness: 38 IBU
Target OG: 1.044
 |
| Just pilsner and wheat malt |
6 lb. 4 oz. Pilsner Malt
1 lb. 12 oz. Wheat Malt
0.6 oz. Nugget 13.9% (FWH)
1.5 oz. Saaz 3.5% (10 min.)
1.5 oz. Saaz (0 min.)
0.2 oz Black Pepper Corn (0 min.)
French Saison Yeast (Wyeast 3711)
- 1 L yeast starter
1.5 oz. Saaz 3.5% (10 min.)
1.5 oz. Saaz (0 min.)
0.2 oz Black Pepper Corn (0 min.)
French Saison Yeast (Wyeast 3711)
- 1 L yeast starter
Brew Notes
Brew Date: 6/21/14
Mash Temp: 155F
Mash Time: 75 min.
Boil Time: 60 min.
Fermenter Volume: 4.75 gal
Measured OG: 1.039 @ 80F (1.040 corrected)
Brewhouse Efficiency: 62%
Brew Date: 6/21/14
Mash Temp: 155F
Mash Time: 75 min.
Boil Time: 60 min.
Fermenter Volume: 4.75 gal
Measured OG: 1.039 @ 80F (1.040 corrected)
Brewhouse Efficiency: 62%
Mashed for a little longer than usual just because I wasn't paying attention. Didn't stir the grain at all during the mash. I even forgot to after the mash. Retain 155F mash temp throughout the 75 min. mash with just a sleeping bag wrapped around the kettle.
During the mash I decided to add some pepper corn I had left over from the previous saison. It was completely unnoticeable last time. I decided to add a little more this time and to measure by weight. I don't think 0.2 oz. is too much. I'm reading about people using 0.5-4.0 oz. online. Don't mind it much if it isn't peppery but it would be horrible to use too much. I gave the pepper corn a few pulses in the coffee grinder to bust it up before adding it to the kettle.
Well it looks like I did something wrong because I missed the target gravity by 10% and my efficiency dropped to 62%. Maybe I should have stirred more throughout the mash and just before pulling the grain bag. I poured the cooled wort through a strainer to pull out most of the hop material. I thought maybe the hop junk was artificially raising my gravity on previous brews. I added a bunch of hop crap to the hydrometer tube and that didn't change the gravity reading at all.
With the wort chiller running full steam I could only get the wort down to 80F. Decided to pour the wort into the fermenter at that temp and put it in my new keezer which is set at 45F. After four hours the temp dropped to 72 so I pitched the yeast starter, aerated, and went to bed.
6/22/14 - By 10AM (9 hours later) the fermenter temperature has reached 82F and fermentation is vigorous. Debated putting the fermenter back into the keezer but decided to let it ride.
6/23/14 - Temperature is down to 80 and fermentation is slightly less vigorous.
6/24/14 - Temp is down to 79
6/25/14 - Temp is at 78. Gravity reading is all the way down to 1.004. No more visible signs of fermentation. Beer tastes great. Has a lot of warm farmhouse/belgian aroma and is very light. Will go down very easy. No real fusel alcohol aroma detected and feel no alcohol burn when drinking despite high ferm temps. A little buttery/oily taste persists after swallowing and lasts only a second or two. Obviously young but a sign of good things to come.
6/29/14 - Racked to secondary. Gravity reading is still 1.004. Smells very Belgian-y with a strong bubble gum aroma and flavor. Saved two pint jars of trub/yeast to reuse for a Gen #3 saison brew. Trub was much cleaner this time after filtering out all the hop matter while transferring to primary. Left the mason jar lids on loose this time to prevent pressure build up from continued fermentation. Labeled the jars with strain, generation, and harvest date.
During the mash I decided to add some pepper corn I had left over from the previous saison. It was completely unnoticeable last time. I decided to add a little more this time and to measure by weight. I don't think 0.2 oz. is too much. I'm reading about people using 0.5-4.0 oz. online. Don't mind it much if it isn't peppery but it would be horrible to use too much. I gave the pepper corn a few pulses in the coffee grinder to bust it up before adding it to the kettle.
Well it looks like I did something wrong because I missed the target gravity by 10% and my efficiency dropped to 62%. Maybe I should have stirred more throughout the mash and just before pulling the grain bag. I poured the cooled wort through a strainer to pull out most of the hop material. I thought maybe the hop junk was artificially raising my gravity on previous brews. I added a bunch of hop crap to the hydrometer tube and that didn't change the gravity reading at all.
With the wort chiller running full steam I could only get the wort down to 80F. Decided to pour the wort into the fermenter at that temp and put it in my new keezer which is set at 45F. After four hours the temp dropped to 72 so I pitched the yeast starter, aerated, and went to bed.
6/22/14 - By 10AM (9 hours later) the fermenter temperature has reached 82F and fermentation is vigorous. Debated putting the fermenter back into the keezer but decided to let it ride.
6/23/14 - Temperature is down to 80 and fermentation is slightly less vigorous.
6/24/14 - Temp is down to 79
6/25/14 - Temp is at 78. Gravity reading is all the way down to 1.004. No more visible signs of fermentation. Beer tastes great. Has a lot of warm farmhouse/belgian aroma and is very light. Will go down very easy. No real fusel alcohol aroma detected and feel no alcohol burn when drinking despite high ferm temps. A little buttery/oily taste persists after swallowing and lasts only a second or two. Obviously young but a sign of good things to come.
6/29/14 - Racked to secondary. Gravity reading is still 1.004. Smells very Belgian-y with a strong bubble gum aroma and flavor. Saved two pint jars of trub/yeast to reuse for a Gen #3 saison brew. Trub was much cleaner this time after filtering out all the hop matter while transferring to primary. Left the mason jar lids on loose this time to prevent pressure build up from continued fermentation. Labeled the jars with strain, generation, and harvest date.
Kegging Notes
Measured FG: 1.004
ABV: 4.6%
Calories: 125
Carbonation: 2.5 volumes
Measured FG: 1.004
ABV: 4.6%
Calories: 125
Carbonation: 2.5 volumes
No comments:
Post a Comment