brew #031A: to have
This is the first of two batches I am brewing to serve at my wedding. This recipe is based very loosely on that of my previous Break Blossom Saison, sharing hops and some grains, but with the ultimate aim to be lighter and more refreshing. I am also using a different yeast this time, Wyeast #3711, versus the finicky #3742. I made a big yeast starter and I have the fermenter temperature controlled via a electric blanket so I am hopeful I will get the peppery flavors I crave. Following this batch will be #031B, which (as you will see) will share yeast and grains, and will only change the hop variety.
Ingredients
Fermentables
7.50 lb Pilsner (2.0 SRM) 84.3 %
0.50 lb Caramunich Malt (56.0 SRM) 5.6 %
0.50 lb Rye Malt (4.7 SRM) 5.6 %
0.40 lb Acid Malt (3.0 SRM) 4.5 %
Hops
0.50 oz Pacific Jade [13.70%] (60 min) 24.4 IBU
0.50 oz Pacific Jade [13.70%] (5 min) 4.9 IBU
1.00 oz Pacific Jade [13.70%] (Dry Hop 5 days)
Misc
1/2 tablet of whirlfloc
Yeast
French Saison (Wyeast Labs #3711)
The Brew
Soundtrack: Go Crash Audio, Dan Potthast and more
Brew Beer: Unbalanced Breakfast Stout
Stats
Batch Size: 5 gal
Mash: 3 gal [~1.3 qt/lb] at 147F, 5 gal sparge at 168F
RA Target:
Water adjustment: 1/2 tsp Chalk, 1/4 tsp CaCl, 1/4 tsp Baking Soda in 8gal water
Mash pH: 5.2
Boil Duration: 60min
Original Gravity: 1.047
Final Gravity: 1.007
Est. ABV: 5.2%
IBU: 29 (Tinseth)
Color: 6 SRM
Fermentation: 70-79 F
Carbonation: 2.4 vols CO2
Brewed: 4/2/11
Kegged: 4/30/11
