Merced brews!

Kegged 7/12. Tart, spicy, perfect for central valley summers.

Back after a six month long brewing hiatus! Aiming for a light, faintly tart, summer refresher. A few hiccups solved by a trip to the hardware store, but otherwise great to be back at it.

Batch #86
Something light and quaffable for the valley heat.

7 lbs California 2-row malt
1 lb Acidulated malt
1 lb Flaked wheat
1oz Cascade, 5.8%aa (30 min)
1oz Cascade, 5.8%aa (5 min)
White Labs Belgian Saison Blend (WLP568), 1.5L starter
OG: 1.044
FG: 1.008
ABV: 4.7%
IBU: ~20

Mashed in with 3 gallons water to 150F, held 60 min. Batch sparged with 4 gallons water at 170F. Extracted 6 gallons at 10.5P. Added 1/2 gallon filtered water. Boiled 1 hour, chilled, started fterment at in fridge set to 64F, pulled out a couple days later, let rise to 90-95F during the mid-week heat.