Yeast Mash Saison

Taste Results

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Hop Oil Information and Taste Metrics

Recipe Specifics:

Type: All Grain
SRM: 3.9
IBUS: 38.5
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal


Collection of yeast blends in this saison (Tired Hands saison slurry + WLP002 w/ Brett Troi + dregs of B. Clausinii w/ lacto brevis. Final beer pH was 3.59, pretty good tartness.

Dry hopped with Moteuka for a total of 68 days. Despite the extended dry hop, I did NOT get any grassiness, not sure where that saying comes from.

Final Numbers:

Original Gravity: 1.053
Final Gravity: 1.004
ABV: 6.4%
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 156.0 F for 60 Minutes

Amt Name Type # %/IBU
11 lbs Organic 2-Row (2.0 SRM) Grain 3 81.5 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 11.1 %
1 lbs Rye, Flaked (2.0 SRM) Grain 5 7.4 %

Boil Ingredients:

Amt Name Type # %/IBU
15.00 g Columbus (Tomahawk) [14.00 %] – Boil 60.0 min Hop 6 29.2 IBUs
6.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 7
2.10 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 8
28.00 g Citra [12.00 %] – Boil 10.0 min Hop 9 9.3 IBUs


Starter: No

Yeast 1: WLP002/WLP644 Ounces of Yeast 1 Slurry: 3 Yeast 1 Generation: 3 Yeast 1 Slurry Days Old: 135
Yeast 2: Tired Hands Ounces of Yeast 2 Slurry: 3 Yeast 2 Generation: 3 Yeast 2 Slurry Days Old: 10
Stage 1 Fermentation Temperature: 68 Stage 2 Fermentation Temperature: 68 Stage 3 Fermentation Temperature: N/A Ambient Temperature: Yes


Dry Hopping:

At 68 F for 50 days in the keg and left in until empty.

Amt Name Type # %/IBU
84.00 g Motueka [7.00 %] – Dry Hop 0.0 Days Hop 10 0.0 IBUs

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