Brew Date: Sept 10th, 2017
Bottling Date: Oct 12th, 2017 [Clean version]
This new batch of what I intend to be my ‘flagship’ saison recipe is mostly the same as the first batch, with the following changes: floor malted Bohemian pils in place of Bohemian pils, Nelson fraction of hopping upped to 50%, Willamette addition dropped. I am also using a different yeast this time – Omega’s Saisonstein strain graciously received from a friend. I also increased the bitterness from the low 20’s to the low 30’s.
I brewed a bigger batch so that a fraction would be fermented with a mixed culture in the freshly emptied carboy that contained a brett-conditioned biere de garde. This mixed culture consists of Saisonstein, Upright Anniversary 2017 dreg culture, and Le Castor brett saison culture.
10.5 lbs Bohemian Pilsner, floor malted [70%]
2.25 lbs Vienna malt [15%]
1.20 lbs Flaked wheat [8%]
0.75 lbs Dextrose [5%]
0.30 lbs Acidulated malt [2%]
0.75 oz Nelson @ 45 min
0.75 oz Motueka @ 45 min
0.25 oz Nelson @ 15 min
0.25 oz Motueka @ 15 min
1.50 oz Nelson @ Flame out
1.50 oz Motueka @ Flame out
145F for 45 min
152F for 90 min (had company over)
170F for 15 min
Boiled 105 minutes
6g Gypsum in mash water (5.5 gal)
2g Gypsum in sparge water (3.5 gal)
Clean half – bottled October 12th with 3.5 oz priming sugar in 0.7 gal water (total vol now 4 gal, 1.048 corrected OG). FG was 1.000, so I get where the name ‘Saisonstein’s Monster’ comes from now! I wish I had planned better and used a small dry hop but I did not. Next time.