Tired Hands Yeast Saison Recipe

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Recipe Specifics:

Type: All Grain
SRM: 3.2
IBUS: 19.5
Batch Size: 2.5 gal
Boil Time: 60 min
Final Bottling Vol: 2 gal
Efficiency: 73.00 %

Notes:

BIAB – All water added at once with bag of grains.

Did a small 2 gallon batch to help step up yeast (to use in a future 5 gallon batch) harvested from yeast from a half growler of Geodesic, their collaboration with Half Acre (using Tired Hands house saison strain).

Final Numbers:

Original Gravity: 1.042
Final Gravity: N/A
ABV: N/A
Keg or Bottle: Bottle
Oxygen: Shook Bucket

Water Profile:

 

Amt Name Type # %/IBU
6.40 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
2.10 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 0.5 0 0 0 1.5

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
138.6 0 0 73.7 191.3 1 6.9 6.9 347 1 -98 0.4

Mash/Grain Profile:

Mash at 154.0 F for 60 Minutes

Amt Name Type # %/IBU
3 lbs Organic 2-Row (2.0 SRM) Grain 3 75.0 %
8.0 oz Quinoa, Flaked (1.0 SRM) Grain 4 12.5 %
8.0 oz Rye, Flaked (2.0 SRM) Grain 5 12.5 %

Boil Ingredients:

Amt Name Type # %/IBU
4.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 6 19.5 IBUs

Fermentation:

Starter: Yes

Yeast: Harvested Tired Hands yeast from a half growler of Geodesic, their collaboration with Half Acre (using Tired Hands house saison strain). Did a small two step starters in a mason jar for a week, prior to this batch. Doing a 2 gallon batch to grow up a healthy batch of yeast for 5 gallon batches.

Temperature: Ambient 77-80 F Average for 14 days

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