Winter Saison 3rd Runnings No-Boil Sour

Taste Results

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Hop Oil Information and Taste Metrics

Recipe Specifics:

Type: All Grain
Batch Size: 5 gal
Boil Time: 0 min
Final Bottling Vol: 5 gal


Did a third runnings no boil from the original winter saison. Added Mineral Additions to the mash with an additional 2.5 pounds of two row. with 5.75 gallons of 158F water. Put 8 oz. of Columbus in the pot while it came up to 210 then cut the the burner, cooled to 84. Fermented with a Brett Claussini and Lacto Brevis blend.

Final Numbers:

Original Gravity: 1.020
Final Gravity: 1.002
ABV: 2.3%
Keg or Bottle: Keg
Keg Hops: No
Oxygen: 25 Seconds Pure Oxygen

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 74.7 Total Hardness: 230
Gypsum (gram/gallon): 0.5 Calcium Chloride (gram/gallon): 0.88 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 95 Total Cations: 5.1 Total RA: -55
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 5.1 S04:Cl Ratio: 0.6


Mash/Grain Profile:

Mash at 154.0 F for 60 Minutes

Amt Name Type # %/IBU
12 lbs Organic 2-Row (2.0 SRM) Grain 3 84.5 %
1 lbs Flaked Quinoa (1.6 SRM) Grain 4 7.0 %
1 lbs Rye, Flaked (2.0 SRM) Grain 5 7.0 %
3.2 oz Midnight Wheat (550.0 SRM) Grain 6 1.4 %

Boil Ingredients:

Amt Name Type # %/IBU
8.0 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 7 42.8 IBUs


Starter: No

Yeast 1: WLP672 Ounces of Yeast 1 Slurry: 1.75 Yeast 1 Generation: 3 Yeast 1 Slurry Days Old: 45
Yeast 2: WLP645 Ounces of Yeast 2 Slurry: 1.75 Yeast 2 Generation: 3 Yeast 2 Slurry Days Old: 45
Stage 1 Fermentation Temperature: 68 Stage 2 Fermentation Temperature: 68 Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes

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