Brew date: December 29, 2018
Bottling date: January 13, 2019
This iteration of Saison Lune, my ongoing malt-balanced house saison recipe, uses an even blend of three base malts and Omega’s Jovaru lithuanian farmhouse ale yeast. The base malts are accented by some flaked wheat in an effort to balance the sweetness of the Munich. Hopping is restrained in order to keep the balance towards the malts, with a nod towards bière de garde.
Brewed on the Grainfather, 20L batch
4g Gypsum, 4g Calcium Chloride
Mash in 131F with 15L, hold 15 min
144F for 25 minutes
148F for 10 minutes
151F for 5 minutes
161F for 30 minutes
170F for 10 minutes
Sparge with 13.5L of 170F water
30% Bohemian Pilsner (Weyermann) [1.10 kg]
30% Vienna malt (Weyermann) [1.10 kg]
30% Munich I malt (Weyermann) [1.10 kg]
10% Flaked wheat [0.37 kg]
23 AAU Tettnanger at 60 minutes [45g]
5 AAU Hallertau at 5 minutes [20g]
Omega Yeast – Jovaru Lithuanian farmhouse ale
Primary fermented at 90F for 72 hours; let free fall to 68F ambient for about 2 weeks.
Bottled with 3.0 vols of CO2 (134g table sugar)
Activity kicked in within 6 hours! 1.007 after 10 days, still murky and tasted very doughy. After another 6 days it had dropped pretty clear and the taste was much better. Lots of white peach and a nice gentle peppery spice.