Vital Statistics:
ABV: 7.75% SRM: 20 IBU: 21 OG: 1.065 FG: 1.007
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 75% |
Brewhouse Efficiency: 85% |
|
|
Volume of Mash Water: 17.3L |
Volume of Mash Water: 804 hL |
|
|
Amount in KG |
Amount in KG |
|
|
Penhold Pilsner – Red Shed (60%) |
2.98 |
138.5 |
|
Black Bird - Red Shed (4%) |
0.23 |
10.5 |
|
Wheat Malt – Red Shed (10.5%) |
0.77 |
35.8 |
|
Rocky Mountain Malt – Red Shed (15%) |
0.83 |
38.6 |
|
Rye Malt – Red Shed (7%) |
0.53 |
24.5 |
|
Special B Malt – Castle (7%) |
0.44 |
20.2 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Barbe Rouge |
15 Minutes |
21 |
0.05 |
2.5 |
Yeast: Escarpment Labs French Saison
Strike Water Temperature: 70°C
Water Profile: Balanced
Mash Rest Temperature: 64°C
Mash pH: 5.2
Brewing Process:
Mash:
- Heat strike water to 70°C.
- Add all malt and brewing salts to strike water.
- Mash in at a temperature of 64°C
- Acidify the mash water as necessary to achieve a mash pH of 5.2–5.4.
- Hold the mash at 64°C for 60 minutes.
- Mash out by raising the temperature to 78°C for 10 minutes.
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.7.
Boil:
- Bring the collected wort to a boil.
- Add flavour hops (Barbe Rouge) at 15 minutes remaining in boil.
- Add Yeastex at 10 minutes.
- Ensure post boil pH is less than 5.2. Acidify if needed.
Cooling:
- After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.
Fermentation:
- Transfer the cooled wort to the fermenter.
- Aerate the wort by shaking or using an aeration stone.
- Pitch French Saison yeast at a temperature of 23°C.
- Ferment at a temperature of 25°C.
- Monitor fermentation until the final gravity is consistent for 3 days.
- Once fermentation is complete, cold crash beer to 0°C and condition for 1-2 weeks. Dump yeast.
- Proceed to canning, bottling or kegging.
- Carb to 2.8 – 3.0 volumes of CO2