brew #022: break blossom saison

More firsts! This time I am diving into saison (farmhouse ale) territory. I am a bit late to this summer favorite, but I have little doubt it will be refreshing nonetheless. My spin uses these new (?) hops, Pacific Jade, out of New Zealand for both bitterness and aroma. I have read this yeast is really finicky so I am crossing my fingers I don’t have too many problems. I am fermenting it in my computer room which – when I close the AC vent and door – sticks around 80F. Comfortable for the beer but not for me. Brewing: it takes sacrifice.


Ingredients
Fermentables
9.00 lb Belgian Pale (2.0 SRM) 80.4 %
0.50 lb Caramunich Malt (56.0 SRM) 4.5 %
0.50 lb Rye Malt (4.7 SRM) 4.5 %
0.50 lb Wheat, Flaked (1.6 SRM) 4.5 %
0.20 lb Acid Malt (3.0 SRM) 1.8 %
0.50 lb Dextrose (Briess) (1.0 SRM) 4.5 %

Hops
0.50 oz Pacific Jade [13.30%] (60 min) 22.2 IBU
0.50 oz Pacific Jade [13.30%] (5 min) 4.4 IBU

Misc
Half Tablet of Whirlfloc

Yeast
1 Pkg Belgian Saison Yeast (Wyeast Labs #3724) pitched from starter

The Brew
Soundtrack: As Tall As Lions, La Dispute
Brew Beer: water…shhh…i was very hungover.


Stats
Batch Size: 5.25 gal
Mash: 3.75 gal [1.4 qt/lb] @ 149F for 90min, 4.75 gal sparge @ 168F for 15 min
RA Target: 85
Water adjustment: 1/3 tsp Chalk, 1/4 tsp CaCl, 1/3 tsp Baking Soda into 8 gal Chicago water
Mash pH: 5.5
Boil Duration: 60min
Original Gravity: 1.067
Final Gravity: 1.010
Est. ABV: 7.4%
IBU: 27 [Tinseth]
Color: 7 SRM
Fermentation: 80F
Carbonation:
Brewed: 8/13/10
Bottled: 11/28/10

This entry was posted on Monday, August 23rd, 2010 at 8:45 pm and is filed under brew stats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.