Demeter Vert (Batch 02): Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was my second batch of what was then known as Sorachi Lime Saison.

The recipe for the full batch is as follows:

Batch Number: 43
Brew Date: June 23, 2012
Bottle Date: Not recorded
Batch Size: 5 Gallon
OG: 1.061 (estimate)
FG: 1.002 (estimate)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 31.8
ABV: 7.6%
SRM: 4.2

Mash: Single infusion at 149*F for 60 minutes

Boil: 90 minute

Fermentables

8lb 0oz Pilsner Malt
2lb 12oz Wheat Malt
1lb 0oz Rye, Flaked

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

1.0oz Sorachi Ace (pellet, 10.7 AAU) at 20 minutes

1.0oz Sorachi Ace (pellet, 10.7 AAU) at 5 minutes

1.0oz Sorachi Ace (pellet, 10.7 AAU) at flameout

Other
Whirlfloc
Yeast Nutrient

2 Tbsp Lime Zest at 5 minutes

Yeast

Wyeast French Saison (WY3711) (1 package)

Wyeast Belgian Saison (WY3724) (1 package)

White Labs Brettanomyces Claussenii (WLP645)

Notes

06.23.2012 - Brewday. Efficiency still seems low based on the OG. Not sure what the issue is. For yeast, used 2-month-old packs of 3711 and 3724 plus a good bit of Brett C slurry from the continuous jug. Hoping to create a house culture to use with different saisons. Can eventually blend in other yeast cultures if necessary, using dregs from favorite bottles.

07.28.2012 - Added the dregs from a bottle of Batch 6 Russian River Sanctification.

Calypso's Ghost: Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

Brewed as I continued to focus more and more on saisons.  The name was based on the use of Calypso hops (my first time using them) and Wyeast's Biere de Garde yeast, which is supposedly from Fantôme.

The recipe for the full batch is as follows:

Batch Number: 42
Brew Date: June 23, 2012
Keg Date: August 14, 2012
Batch Size: 6 Gallon
OG: 1.052 (estimate)
FG: 1.002 (measured)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 31.0
ABV: 6.6%
SRM: 3.8

Mash: Single infusion at 150*F for 60 minutes

Boil: 60 minute

Fermentables

6lb 0oz Pilsner Malt
4lb 8oz Wheat Malt
0lb 12oz Rye, Flaked
0lb 12oz Wheat, Flaked

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

1.0oz Calypso (leaf, 12.8 AAU) at 30 minutes

1.0oz Calypso (leaf, 12.8 AAU) at flameout

Other

Whirlfloc

Yeast Nutrient

Yeast

Wyeast Biere de Garde (WY3725)

Notes

Later on when the keg was about halfway finished, I added raspberries and peaches and let those ferment out with Brett Trois and Brett Lambics.