Brewed - July 26, 2009
Style - Saison
Source - Saison du Mont variation / Northern Brewer
Ingredients:
- 6.0 lbs. Pilsner LME
- 2.0 lbs. Vienna Malt (partial mash)
- 1.0 lbs. Flaked Oats (partial mash)
- 1.0 oz. Hallertauer (60)
- 1.0 oz. Hallertauer (15)
- 1.0 oz. Hallertauer (0)
- 1.0 lbs. Rainier Fireweed Honey (0)
- 4.0 oz. Dried Yarrow (0)
- 1.0 oz. Fresh Yarrow (0)
- 1.0 oz. Valencia Zest (0)
- 1.0 tbsp. Powdered Ginger (0)
- Wyeast #3522 Belgian Ardennes
- 750 ml starter w/ 1/2 cup DME
Primary - 7 days
Secondary - 28 days
Bottled - August 30, 2009
FG - 1.014
Attenuation - 75.0%
ABV - 5.5%
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2.5 gallons spiked with Brettanomyces Claussenii
Date - September 27, 2009
Secondary - 245 days
Bottled - May 19, 2010
FG - 1.006
Attenuation - 89.3%
ABV - 6.55%
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Notes:
- first time doing a partial-mash, which was a little tricky b/c I don't have a good strainer, second large pot or effective ways to maintain specific temperatures; it was good to finally try and with a few small improvements , should be an effective change in my brewing process and helping bring more flavor and body to my brews
- Yarrow is a white flowering plant that is found in Eastern Washington and many other areas; it is edible and is used in several herbal remedies
- some of the yarrow used was picked while backpacking in the Two Medicine area of Glacier National Park
- first time using a bunch of spices as well and i was nervous about quantities, esp. adding too much ginger and yarrow
- a small scale would be a good item to pick up so I can better measure the weights of the spices
- a hectic brewing day, including smashing my hydrometer and rushing to my buddy's place in the middle of the boil to borrow one...fun, fun
- fermentation not quite as vigorous as the first saison, but still going well - wort ended up being quite muddy brown and the krausen was dark green from the yarrow
My one shot during the mini-sparge
After yarrow was added
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