Yeast Mash Saison
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
Notes:
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 |
Fermentation:
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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