Tired Hands Yeast Saison Recipe
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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