Brewed - February 12, 2012
Style - Saison
Ingredients:
- 13.0 lbs. Weyermann Pilsner
- 3.0 lbs. Rye
- 3.0 lbs. Weyermann Vienna
- 1.0 lbs. White Wheat
- 1.0 lbs. Dextrose (added into the boil)
- 1.0 lbs. Chocolate Rye
- 0.5 lbs. Chocolate
- 0.5 lbs. Pale Chocolate
- 2.0 oz. Hallertauer (60)
- 1.5 oz. Hallertauer (40)
- 1.5 oz. Hallertauer (10)
- Yeast: Wyeast #3522 Belgian Ardennes (2 packs / 1200 ml starter)
OG – 1.062
Primary – ?? days
Secondary - ?? days
Kegged - ??
FG - 1.007
Attenuation - 87%
ABV - 7.1%
Notes:
- Mash 154° for 60 minutes
- Sparge at ~ 178°
- After a few days of primary I will toss in some dried orange peels into one carboy
- Slight variation of the first Divided Rye Saison; a little more chocolate and rye this time; much better efficiency too; also using only the Belgian Ardennes yeast b/c I liked that one much better last time
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