Tart apple saison.
Brew
50/50 juice-wort
50/50 juice-wort
3# pils
2# rolled oats
1# wheat
+
2.5G pressed juice to fermenter
2# rolled oats
1# wheat
+
2.5G pressed juice to fermenter
First wort hop 1oz Noble hop.
Ferment cool with saison mix slurry (565/french)
Blend a barrel beer for tartness
Add extract of pumpkin spice to keg to taste.
Never happened - it all went into the floor of the upstairs guest bedroom
Never happened - it all went into the floor of the upstairs guest bedroom
Brew Day: 10/25/17
BIAB 3
6.5 strike - 1absorb - .25 trub - .25 (15 min boil)= 5 to fermenter with no boil
*2.5 to apple cider from Rays Farm = 1042OG
add DME to remaining to get to at least 1080 and rack, then top up 2.5G
152@0700
6 2-row
4 rolled oats
2 white wheat
1 C40
3z Saaz @ 2.8AA, FWH
Added .75G "sparge" with strong bag squeeze. landed at 5.5G so absorption was 1.75 = 1.6
Apple Saison
2.5G all Red Delicious plus wort = 1043. Pitched 100ml 565/French second gen plus a vial of 568 at 72.
Ripping after 4 hours in mid 70s.
All Brett Pale
Added Pils DME and diluted to 1047. Pitched 1st gen package of where da funk in the mid-90s...oops...half hour later chilled with ice to 80.
I think it was 1 citra and 2 oz montaka for 14 days"ish"
This beer is awesome! No changes. Great across the board.
*2.5 to apple cider from Rays Farm = 1042OG
add DME to remaining to get to at least 1080 and rack, then top up 2.5G
152@0700
6 2-row
4 rolled oats
2 white wheat
1 C40
3z Saaz @ 2.8AA, FWH
Added .75G "sparge" with strong bag squeeze. landed at 5.5G so absorption was 1.75 = 1.6
Apple Saison
2.5G all Red Delicious plus wort = 1043. Pitched 100ml 565/French second gen plus a vial of 568 at 72.
Ripping after 4 hours in mid 70s.
All Brett Pale
Added Pils DME and diluted to 1047. Pitched 1st gen package of where da funk in the mid-90s...oops...half hour later chilled with ice to 80.
I think it was 1 citra and 2 oz montaka for 14 days"ish"
This beer is awesome! No changes. Great across the board.
