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Posted on 2/18/17 at 12:40 pm to BugAC
Brewing your saison recipe now... 10g nominal batch...
Initial mash temp ended up at 152, but I'm not too worried about that.
LA Homebrew was out of Nelson Sauvin, so I'm using Sorachi Ace instead. It's going to be a lemon basil saison, so I think it will work out fine.
Also going to have to double batch sparge the mash since I don't quite have the tun volume to double your sparge volume in one go. Two 5.8G batch sparges should work though.
Initial mash temp ended up at 152, but I'm not too worried about that.
LA Homebrew was out of Nelson Sauvin, so I'm using Sorachi Ace instead. It's going to be a lemon basil saison, so I think it will work out fine.
Also going to have to double batch sparge the mash since I don't quite have the tun volume to double your sparge volume in one go. Two 5.8G batch sparges should work though.
Posted on 2/20/17 at 7:38 am to LSUBoo
quote:
Brewing your saison recipe now... 10g nominal batch...
Initial mash temp ended up at 152, but I'm not too worried about that.
LA Homebrew was out of Nelson Sauvin, so I'm using Sorachi Ace instead. It's going to be a lemon basil saison, so I think it will work out fine.
Also going to have to double batch sparge the mash since I don't quite have the tun volume to double your sparge volume in one go. Two 5.8G batch sparges should work though.
Sounds good man. And I guess i forgot to mention it, but i fly sparge. Are you planning on pitching Brett as well, or just stick with the 3711?
I kegged me NE style IPA Saturday. Took a taster today and wow... Really good. I get loads of citrus and some dankness. Perfect mouthfeel and bitterness to balance the hop flavor that i was going for. Needs a couple more days to carb properly but this should be really good. The murkiness from brew day subsided, and really brightened up while fermenting. Very hazy. Finished at 1.017 FG.
This post was edited on 2/20/17 at 7:39 am
Posted on 2/20/17 at 7:46 am to BugAC
Just stuck with the 3711... actually got a starter going with some of the wort that I chilled quickly in a flask, since my plate chiller can only get the full volume down to about 100. Going to pitch this evening.
OG ended up really low, 1.040. Not sure what's up with that, but I don't think it was because I double batch sparged and it's almost certainly not because I was at 152. If anything that extra step should have pulled out a little more sugars. Might be due to water chemistry, but I actually used your salt additions as well. Oh well, it'll be around a 4% table beer. I guess I could check my ingredients list, I might have screwed up a grain amount or possibly they did.
OG ended up really low, 1.040. Not sure what's up with that, but I don't think it was because I double batch sparged and it's almost certainly not because I was at 152. If anything that extra step should have pulled out a little more sugars. Might be due to water chemistry, but I actually used your salt additions as well. Oh well, it'll be around a 4% table beer. I guess I could check my ingredients list, I might have screwed up a grain amount or possibly they did.
Posted on 2/20/17 at 7:56 am to LSUBoo
You might squeak out 4.5-4.7% abv with 3711. It will ferment water.
Posted on 2/20/17 at 8:02 am to BottomlandBrew
Well 5G are destined for Zapp's, so a session beer isn't the worst thing ever.
It was first batch at my house with the 10G system, definitely still some kinks to work out.
It was first batch at my house with the 10G system, definitely still some kinks to work out.
Posted on 2/20/17 at 8:28 am to LSUBoo
quote:
OG ended up really low, 1.040. Not sure what's up with that, but I don't think it was because I double batch sparged and it's almost certainly not because I was at 152. If anything that extra step should have pulled out a little more sugars. Might be due to water chemistry, but I actually used your salt additions as well. Oh well, it'll be around a 4% table beer. I guess I could check my ingredients list, I might have screwed up a grain amount or possibly they did.
Just call it a grisette and say you did it on purpose.
Posted on 2/20/17 at 8:56 am to BMoney
quote:
Just call it a grisette and say you did it on purpose.
You might be on to something here...
Posted on 2/20/17 at 9:13 am to LSUBoo
quote:
You might be on to something here...
In all seriousness, I brewed a grisette (purposely) last summer that I was pleased with. I'll probably brew another this summer once it heats up and dry hop the hell out of it with something like Amarillo or Citra.
Posted on 2/20/17 at 9:19 am to BMoney
I have no idea what I am going to brew for Zapp's. I was thinking about brewing a lager of some sorts for the house, so maybe I will just make 10 gallons of that.
And Boo, who cares what you call it for Zapp's. Just think of some stupid Punny name and go with it.
And Boo, who cares what you call it for Zapp's. Just think of some stupid Punny name and go with it.
Posted on 2/20/17 at 9:21 am to BMoney
quote:
In all seriousness, I brewed a grisette (purposely) last summer that I was pleased with. I'll probably brew another this summer once it heats up and dry hop the hell out of it with something like Amarillo or Citra.
I'm thinking of taking my table beer, making it around 4% and dry hopping the shite out of it
This post was edited on 2/20/17 at 9:22 am
Posted on 2/20/17 at 9:23 am to Fratastic423
quote:
And Boo, who cares what you call it for Zapp's. Just think of some stupid Punny name and go with it.
No doubt... just reading the description of a grisette, that's probably closer to what this beer will end up than a saison.
If it was Brew at the Zoo it's definitely be the Grizzly Bear Grisette.
Posted on 2/20/17 at 9:25 am to LSUBoo
quote:
OG ended up really low, 1.040. Not sure what's up with that, but I don't think it was because I double batch sparged and it's almost certainly not because I was at 152. If anything that extra step should have pulled out a little more sugars. Might be due to water chemistry, but I actually used your salt additions as well. Oh well, it'll be around a 4% table beer. I guess I could check my ingredients list, I might have screwed up a grain amount or possibly they did.
My OG and FG last time i brewed this was 1.054 OG and 1.006 FG. The recipe is also calculated for 72% efficiency.
Posted on 2/20/17 at 9:29 am to LSUBoo
quote:
It's going to be a lemon basil saison, so I think it will work out fine.
Oh, something i read the other day talking about gose's which could work for your saison as well.
Mad fermentationist talked about adding crushed coriander like you would a NE style IPA.
LINK
quote:
Glycosides and biotransformation are hot topics in hoppy beers, but they may be even more interesting for beers with fruit and spice. Coriander contains linalool and geraniol, compounds also found in hops. While unexciting in its standard form (floral and rose), yeast activity converts geraniol to B-citronellol which provides a flavor similar to lemon or lime.
Posted on 2/20/17 at 9:34 am to BugAC
quote:
My OG and FG last time i brewed this was 1.054 OG and 1.006 FG. The recipe is also calculated for 72% efficiency.
I'll be at 4.4% if it churns down to 1.006, which is good enough for Zapp's. I'll have to double check my OG this afternoon before pitching the starter to get a reading at actual fermentation temp.
Posted on 2/20/17 at 10:23 am to LSUBoo
Update: I picked up my medal over the weekend out at the Peterson AFB Beer Festival. It was a gold for Strong Ale (Barleywine), which is very surprising to me. Scored a 39. The saison that I thought would do well scored a 27. I think the problem there is that either it wasn't fully carbed when I bottled it or I messed up on the beer gun somehow and lost some carbonation. In any case the judges said it wasn't carbed well and I know that can affect nearly every aspect of the beer. So I will take that on board and try to do a better job of carbing in the future.
Next up, my brew buddy and I are going to split a tripel.
12.5 lbs. Belgian pale malt
12.5 lbs. Belgian pils malt
5 lbs. palm sugar
Hopping with Saaz, Tettnanger and Vanguard. 3787 yeast of course (there is no other as far as I'm concerned).
Probably will bottle-condition this batch in Belgian bottles with corks & cages.
Next up, my brew buddy and I are going to split a tripel.
12.5 lbs. Belgian pale malt
12.5 lbs. Belgian pils malt
5 lbs. palm sugar
Hopping with Saaz, Tettnanger and Vanguard. 3787 yeast of course (there is no other as far as I'm concerned).
Probably will bottle-condition this batch in Belgian bottles with corks & cages.
This post was edited on 2/20/17 at 10:25 am
Posted on 2/20/17 at 11:10 am to GregMaddux
GM,
I brewed your NEIPA with a similar grain bill and a few different hops since i couldnt find any galaxy. Never found the mistake with my brewsmith recipe, but i just went with it. messed up the stepped mash cause i could heat up my mash, so i ended up just putting the full amount of mash water in there ti raise the 2nd step mash temp. well i ended in the relm of 1.073-1.077. Idk specific cause my refractometer only goes to 1.07. Im guessing this might be more of a DIPA? It has been roaring since Saturday.
I brewed your NEIPA with a similar grain bill and a few different hops since i couldnt find any galaxy. Never found the mistake with my brewsmith recipe, but i just went with it. messed up the stepped mash cause i could heat up my mash, so i ended up just putting the full amount of mash water in there ti raise the 2nd step mash temp. well i ended in the relm of 1.073-1.077. Idk specific cause my refractometer only goes to 1.07. Im guessing this might be more of a DIPA? It has been roaring since Saturday.
This post was edited on 2/20/17 at 11:13 am
Posted on 2/21/17 at 9:14 am to BugAC
did yalls NEIPA look very green while in the fermenter dry hopping? Mine had a nice orange tint pre dry hop, but now looks like green tea cause of all the hops. Also, did yall rack to a secondary to clarify? Is that enough to filter out the hops of did yall do some kind of filter/ cheese cloth?
Posted on 2/21/17 at 9:20 am to CarRamrod
quote:
did yalls NEIPA look very green while in the fermenter dry hopping? Mine had a nice orange tint pre dry hop, but now looks like green tea cause of all the hops. Also, did yall rack to a secondary to clarify? Is that enough to filter out the hops of did yall do some kind of filter/ cheese cloth?
Yes. Cold crash it before you package and the green hop matter should drop to the bottom. You'll get a nice layer of yeast-hops-yeast at the bottom of the fermentor.
Posted on 2/21/17 at 9:49 am to BMoney
ok. Should i cold crash prior to transferring to secondary and prior to packaging? or just one? do i even need to go to secondary?
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