Saturday, August 1, 2009

Yeasty experiments

Update 8/29 - It's all bottled now. The small batch was in bottles last week, and I finally had some time to rack the other 4 gallons today. It didn't taste sour, but the gravity sure reads like it.

More Saisons today...this batch was split into two fermenters, ~4 gallons in one carboy, and the rest in a gallon jug. The idea is to compare WLP565 Saison with Wyeast 3711 French Saison. I also added the sugar during the boil to make less work for myself since I'll be bottling the scotch ale and making root beer this week, too.

Batch #42 (and 42.5)
The Answer to Life, the Universe, and Everything
--10.5lbs Ger. Pilsner
--1lb White Wheat Malt
--0.5lb Amer. Munich Malt (mostly, a little CaraPils to round out the half pound)
--1lb Cane Sugar (15min)
--2.25oz Hallertauer 3%AA (60min)
--0.75oz Hallertauer 3%AA (15min)
--1/4tsp supermoss (15min)
--1/4tsp gypsum (mash water addition)
--Wyeast 3711 French Saison, 1L starter (for carboy)
--WLP565 Saison Ale Yeast, vial saved from previous batch (for jug)
OG: 1.068
FG: 1.000+ (Read ~0.999, but hydrometer tube is unreliable below about 1.008)
ABV: ~8.5-9%
IBU: 20ish

Mash in 16qts at 150F, allow to fall as low as 145F over the course of 90min. Batch sparge to 7 gallons wort. Boil for 90 minutes. Ferment at 68F for 2-3 days, then allow to rise into mid to high 80s F.

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