Brew Date: 23 Dec 2015
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Aging in Glass
Alochol By Volume: 4.7 %
Bitterness: 29.3 IBUs
Est. Color: 5.2 SRM
Batch Size: 7.50 gal
Brewhouse Efficiency: 75.00 %
Calories: 151.6 kcal/12oz
The Water:
Sparge Volume: 6.34 gal (treated as above)
The Mash:
Total Grain Weight: 16 lbs 4.0 oz
Mash PH: 5.20
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
10 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
61.5 % |
|
2 lbs 8.0 oz |
Vienna Malt (3.5 SRM) |
Grain |
2 |
15.4 % |
|
2 lbs 8.0 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
3 |
15.4 % |
|
4.0 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
1.5 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 19.58 qt of water at 161.4 F |
147.0 F |
90 min |
Sparge: Fly sparge with 6.34 gal water at 170.0 F
Expected Original Gravity: 1.062 SG
Measured Original Gravity: 1.046 SG
Expected Mash Efficiency: 77.5 %
Measured Mash Efficiency: 83.4 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 9.27 gal
Boil Ending Volume: 8.07 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
5 |
6.2 % |
|
1.50 oz |
Styrian Aurora (Super Styrian) [8.10 %] - Boil 60.0 min |
Hop |
6 |
29.3 IBUs |
|
1.00 oz |
Fuggle [4.40 %] - Boil 0.0 min |
Hop |
7 |
0.0 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) [50.28 ml] |
Yeast |
8 |
- |
Yeast Starter: Create a yeast starter with 2.20 l of wort
Initial Fermentation Temp: 73.0 F for 6.00 days
Subsequent Fermentation Temp: 80.0 F for 4.00 days
Expected Final Gravity: 1.008 SG
Measured Final Gravity: 1.010 SG
Kegging and Conditioning:
Final Bottling Vol: 7.00 gal
Carbonation Used: Keg with 20.72 PSI (3.0 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 10.00 days
Storage Temperature: 40.0 F
Additional Notes:
This is the beginning of my house solera system. 5 gallons of clean beer is fermented. Then it is transferred to a carboy that contains a house culture obtained mostly from the dregs of great sour beers I've drank. I transfer 5 liters into a wood barrel that also contains its own house culture. After a month or two in there, the beer moves to a 1-gallon glass jug to finish with whatever fruits or other additives I desire.
A CO2 blanket is sprayed into each glass vessel after any trasnfers take place to minimize acetic acid production.
8/24/16: I've since learned that my high IBUs on this beer probably killed off any shot at serious lactic acid production. But it does have a gentle tartness that is nice. A few bottles have had a really nice brett character, but not all. In future batches (after batch 3) I will focus on zero IBU beers. I may also start putting unfermented wort in the 5-gallon carboy.