re: Homebrewing Thread: Volume II

They have those at LA Homebrew? I still make my starters the old fashion way. I double bag the DME to minimize my chances of rock sugar, forming.

BTW, my bootleg biology yeast should be coming in today. May go ahead and brew a blender batch tomorrow, half will be for blending, the other half will continue the next generation of the blend i'm on. I may try and use the L'internationale saison recipe that has been going on around the interwebs.

LINK

quote:

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The recipe for the international collaboration that was designed by the Saison, Bière de Garde, and Farmhouse Appreciation Society. The group helped pick the recipe it and some fantastic pro brewers are brewing it. In my opinion, it's exactly what Saison should be. Simple yet beautiful.

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quote:

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L'internationale

Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min (90 if you prefer with Pilsner)
Efficiency: 75 %

70% Pilsner
18% Malted Pale Wheat
12% Malted Rye

18 IBUs Strisslespalt @ 60 min
6 IBUs Strisslespalt @ 10 min
6 IBUs Motueka @ 5 min
5 IBUs Hallertau Blanc @ 5 min

Mash in to reach 147F and hold for 60 min. Target preboil gravity of 1.031. I used Gypsum, Calcium Chloride and 88% Lactic Acid to get my mash pH to 5.28. I typically shoot for 5.2-5.3.

Boil for 60-90 min adding hops as scheduled. Target SG of 1.042.

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Think i'll use the Mad Ferm blend that's coming in today, for this. May beef up the OG a little too.