Latest recipes

[Glynn Foster]

 

Here's the last few recipes I've been playing around with - 3711 French Saison FTW!

Unseasonal Saison #17
16-C Saison
Size: 36.0 L
Efficiency: 75.0%
Attenuation: 92.4%
Original Gravity: 1.053 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 5.05 (5.0 - 14.0)
Alcohol: 6.37% (5.0% - 7.0%)
Bitterness: 21.7 (20.0 - 35.0)

Ingredients:
8 kg (89.9%) Pilsner Malt - added during mash
0.5 kg (5.6%) Vienna Malt - added during mash
0.4 kg (4.5%) Munich TYPE II - added during mash
40 g (66.7%) NZ Motueka (7.8%) - added during boil, boiled 60 mins
20 g (33.3%) NZ Motueka (7.8%) - added during boil, boiled 0 mins
3711 French Saison built up from starter - started at 17C stepped up to 28C

Split batch and added 250g sugar syrup after 3 days to one carboy. In tasting, two completely different beers - initially the lower ABV beer was a little too light, but ended up liking it more towards the end of the keg.

 

Sounds like Saison #18
16-C Saison
Size: 36.0 L
Efficiency: 75.0%
Attenuation: 92.0%
Original Gravity: 1.050 (1.048 - 1.065)
Terminal Gravity: 1.004 (1.002 - 1.012)
Color: 4.21 (5.0 - 14.0)
Alcohol: 6.06% (5.0% - 7.0%)
Bitterness: 21.7 (20.0 - 35.0)

Ingredients:
8 kg (94.1%) Pilsner Malt - added during mash
0.5 kg (5.9%) Vienna Malt - added during mash
40 g (66.7%) NZ Motueka (7.8%) - added during boil, boiled 60 mins
20 g (33.3%) NZ Motueka (7.8%) - added during boil, boiled 0 mins
1 tsp Corriander seeds - added during boil, boiled 0 mins
2 Mandarin Peels - added during boil, boiled 0 mins
3711 French Saison (re-pitched from #17) - started at 17C stepped up to 28C

Split batch and added 250g sugar syrup after 3 days to one carboy, 250g inverted sugar to the other. Can't really notice the corriander or mandarin (had no oranges at the time unfortunately). Still loving the Saison style though, I could drink this all year around. My next experiment with it is probably going to add some Brett.

 

Nu Zealund IPA #19
14-D? NZ IPA
Size: 36.0 L
Efficiency: 75.0%
Attenuation: 75.0%
Original Gravity: 1.072 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 8.88 (6.0 - 15.0)
Alcohol: 7.09% (5.5% - 7.5%)
Bitterness: 78.1 (40.0 - 70.0)

Ingredients:
9 kg (75.3%) Pilsner Malt - added during mash
2.5 kg (20.9%) Maris Otter - added during mash
0.4 kg (3.3%) Munich TYPE II - added during mash
0.05 kg (0.4%) Crystal 150 - added during mash
50 g (16.9%) NZ Rakau (10.5%) - added during boil, boiled 60 mins
50.0 g (16.9%) Southern Cross (12.0%) - added during boil, boiled 60 mins
120 g (40.7%) Nelson Sauvin (14.0%) - added at flameout
25 g (8.5%) NZ Motueka (7.8%) - added at flameout
S05 - Fermenting about 17C and stepping up to 19/20C

Split batch and added 25g Southern Cross and 25g Nelson Sauvin to primary fermentation after 5 days (probably a little too early in retrospect). Who knows how this is going to turn out. Was a disaster at every possible step - missed strike temp by a long way, ridiculously slow starting ferment, and had the stupid idea to 'hydrate' the hops for the dry hop (you twat). It's a bit of a weird combination of hops, but really just needed to use up my stash as they're starting to get way old.