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.
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