The Season has Started


The classic saison, a farm house workers beer. My understanding is they would make this beer during the off season to give the field workers something to do and also prepare the liquid lunch for the up coming warmer months. My interest though is from the other side of things. I want to try and get this strain used to the heat over here in Israel. I’m starting now in Spring and will just keep this one going through the summer, at least until beginning of July when things get crazy hot. So this will truly be the beginning of a seasonal beer as each iteration will need to deal with the temperatures happening at that time. 

Mashing in
Style: Saison (25 B)
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 24.9 IBUs
Est Color: 4.3 SRM

Hops, hops and more hops

Ingredients
Amt Name Type # %/IBU
4.00 kg Pilsner (2 Row) UK (1.0 SRM) Grain 1 80.0 %
0.50 kg Munich Malt (9.0 SRM) Grain 2 10.0 %
0.50 kg Vienna Malt (3.5 SRM) Grain 3 10.0 %
25.00 g Saaz [4.00 %] – Boil 60.0 min Hop 4 14.1 IBUs
25.00 g Saaz [4.00 %] – Boil 30.0 min Hop 5 10.8 IBUs
20.00 g Saaz [4.00 %] – Boil 0.0 min Hop 6 0.0 IBUs
1.0 pkg Safebrew Abbey Ale (DCL/Fermentis #BE-256) Yeast 7

BE-256
Malt Process

  1.  [18:37] Filled pot with 24.5 liters of water and added
    • 1T of Lactic acid
    • 1t Citric Acid
    • 1 Campden tablet
  2. [18:44]Waited till temp came down to 74℃ and then poured into mash tun along with grains
    • Temperature 70℃
    • 5.5 pH
  3. [19:23] Mashed out after 90 minutes and started the to bring to a boil
    • Temperature 65℃
    • 5.40 pH
    • 21 liters
    • Pre-boil gravity 1.050 SG – This was a bad sample I think in the end so can be ignored
  4. [20:49] 60 minute boil with hop additions
    • 60 minutes: 25g Saaz [4%]
    • 30 minutes: 25g Saaz [4%]
    • 10 minutes: 25g Saaz [4%]
    • 10 minutes: Irish Moss
  5. [21:49] Removed from heat and cooled using 1.5 liter frozen plastic soda bottles.
  6. [22:42] Temperature 34℃ and pitched BE-256 and 1t Yeast Nutrient
    • Original Gravity: 1.060 SG
    • 5.5 pH

Into the Fermentor
Fermentation

  • 16/03/16: 18 liters of wort into Better Bottle
    • 18 liters wort

Notes

  • I need to start looking into the efficiency. This time i had it in the 70’s so I can’t see why I can’t aim for this each time.
  • This is the first time using this yeast and it’s also something I ordered from oversea’s so will need to see how the yeast holds up.

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