This was my sixth time trying out this recipe, a petit saison with Brettanomyces and miscellaneous bacteria, plus a slew of saison strains. This was also my first beer brewed since my wife and I had twins in November, and I was also testing out quite a bit of new equipment, including a Blichmann 30-gallon kettle and a 13.20-gallon oak barrel! The vast majority of this beer headed to the barrel. I can't wait to have that around on tap and in bottles for a long time to come as soon as it's ready.
Since I'm not writing this four months after the beer was brewed (not to mention that it's the sixth iteration of the recipe), I'll keep the post fairly short and straightforward. However, now that I'm brewing regularly again, I should hopefully have a steady stream of recipe posts.
Here are the full details on the batch:
Batch Number: 98
Brew Date: March 15, 2015
Batch Size: 20 Gallon
OG: 1.035 (est.)
FG: 1.004 (est.)
Fermentation Temperature: 65-70* F (room temperature)
IBU: 30.0 (modified Tinseth from BrewCipher)
Mash: Single infusion for 60 minutes at 154* F
Boil: 60 minute
10lb 0oz Dingemans Belgian Pilsner
7lb 0oz Flaked Wheat
3lb 0oz Vienna
3lb 0oz Flaked Oats
1lb 12oz Acid Malt
1lb 8oz Flaked Rye
Salts & Water
9.3g Calcium Chloride (all in the boil kettle)
7.6g Gypsum (all in the boil kettle)
11.0g Sodium Chloride (all in the boil kettle)
Resulting water profile is as follows:
Mash pH (est.): 5.24
2.0oz Mosaic (pellet, 12.0 AAU) at 60 minutes
3.0oz of Galaxy (pellet, 15.0 AAU), at flameout
3.0oz of Mosaic (pellet, 11.6 AAU), at flameout
4.0oz of Belma (leaf, 11.6 AAU), at flameout
4.0 tsp. Wyeast Yeast Nutrient at 10 minutes
Portions of the batch split between Ambrosia Blend 005 (10 gallons at room temperature), along with 5 gallons fermented with Wyeast 3724 (Dupont) and 5 gallons fermented with Wyeast 3726 (Blaugies). The latter two were ramped up from 70*F to 84*F over a period of 11 days (see below)
Rather than chill before pitching, I set the beers out in my brew pots to chill overnight:
|Cage to keep out all the raccoons and other critters near our house, and the box as it was supposed to drizzle a bit that night, and I didn't have a clean tarp.|
03.15.2015: Into the Coolship at 138*. Hops were sitting in beer for 2.5 hours. Used spigot to drain 10 gallons into other pot. Total of 21 gallons. Current temperature is 57* (9:45 PM)
03.16.2015: At 8:00 AM, beers around 60*. Each got 30 seconds of O2. Accidentally left Mosaic bittering bag overnight in Blichmann kettle.
Set water bath to 72*F.
650mL total of AMB005. 50mL to 750mL of wort for continuing culture. 300mL to each 5 gallon batch.
10 hours after pitching, basement bath doing well. Both have airlock activity and bath sitting at 70*F due to the 2* differential.
03.18.2015: 2 days after pitching, good activity in basement water bath. Was down to 69* and heat turned back on. Bumped setting up to 74* with 2* differential.
03.19.2015: Three days after pitching, bumped to 76*.
03.21.2015: 4.5 days after pitching, at 75*. Bumped controller to 78*.
03.23.2015: 7 days after pitching. Probe said 77* and actual temp of each was 76*. Bumped to 80*. Each at 1.010. 3726 more mild with some light fruit and hints of spice. 3724 a fruit bomb with pineapple and juicy fruit.
03.24.2015: Bumped to 82*. For wild portion, one at 1.008 with beginning of bubbles for pellicle, and other at 1.006 with bubbles covering almost the entire surface.
03.25.2015: Bumped to 84*.
03.26.2015: Bumped to 86*. Differential still at 2*, so beer currently at 84* with heater on.
04.06.2014. Water bath below the probe level, but beers still at 80*F. Removed the temperature control.
June 2015: Of the 20 gallons, some was blended into Science & Art #8 (a future post), and the rest was added to a newly-acquired 13.2-gallon Hungarian Oak barrel.