Winter Saison
Recipe Specifics:
Type: All Grain
SRM: 12.4
IBUS: 42.8
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Notes:
What makes it a winter saison? I guess a little bit of midnight wheat for color. I Steeped the midnight wheat in a bag for about 5 minutes while it was coming up to a boil, just to get a little more color and maybe the slightest roast taste. Didn’t love how this worked. Too much crap came out of the bag, next time just add to mash right before sparge. I didn’t do this because I was making a second runnings beer out of this.
I used the strain I harvested from a Tire Hands Saison, that I love (final pH of 3.73, I’m not sure what’s in the strain, but it definitely has some type of bacteria).
This beer was fantastic.
Final Numbers:
Original Gravity: 1.051
Final Gravity: 1.010
ABV: 5.4%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 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 |
|---|---|---|---|---|
| 22.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 7 | 42.8 IBUs |
| 6.20 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 8 | – |
| 2.10 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
Fermentation:
Starter: No
| Yeast 1: Tired Hands Saison | Ounces of Yeast 1 Slurry: 3.5 | Yeast 1 Generation: 2 | Yeast 1 Slurry Days Old: 90 |
| Stage 1 Fermentation Temperature: 68 | Stage 2 Fermentation Temperature: N/A | Stage 3 Fermentation Temperature: N/A | Ambient Temperature: Yes |
Dry Hopping:
At 68 F for 4 in the keg then right into the keezer, leaving the hops in the keg.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 25.00 g | Mosaic [12.00 %] – Dry Hop 0.0 Days | Hop | 10 | 0.0 IBUs |
| 23.00 g | Citra [12.00 %] – Dry Hop 0.0 Days | Hop | 11 | 0.0 IBUs |
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