"Oh, what a beautiful buzz, what a beautiful buzzzzz"
Brewed - July 9, 2011
Style - Saison
Ingredients:
- 20.0 lbs. Weyermann Pilsner
- 2.0 lbs. Table Sugar (added into the boil @ 25 mins.)
- 1.0 lbs. Belgian CaraVienne
- 0.5 lbs. Belgian Aromatic
- 0.5 lbs. Carapils
- 1.25 oz. Styrian Golding (60)
- 1.54 oz. Hallertauer (60)
- 2.0 oz. Czech Saaz (10)
- 2.0 oz. Czech Saaz (5)
- 1.0 oz. Coriander (5)
- 1.0 oz. Orange Peel (5)
- Wyeast #3726 Farmhouse Ale (slurry from Adam / 1500 ml starter)
OG – 1.072
Primary – 14 days
Secondary - 32 days
Kegged - August 24, 2011
FG - 1.010
Attenuation - 86%
ABV - 8.12%
Notes:
- Mash 152° for 60 minutes
- Sparge at ~ 175°
- 90 min boil
- lower mash temp and thinner mash volume to help attenuation
- 1/2 of this batch was dumped into the uncleaned keg of the Scrizzel Berliner Weiss, which has leftover brett dregs coating the keg
- part of the reason was that it was during of a long day and frankly I didn't want to clean the keg, but also of course I was curious how much flavor the brett dregs would impart on the beer esp. after it had already from the berliner weiss
- I carbonated that keg up for Adam's wedding
- the second 1/2 is still sitting in the keg at the brewspace and I haven't even carbonated it yet, but will do so soon; no brett in that one
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