Saison Gone A Rye

The final beer of the spring line up, a ridiculously rye Saison fermented on top of my petite Saison cake that I bottled Thursday. This beer is also being brewed with that magical Vermont well water that I brought home in March. Why is Vermont producing such world class beers with increased frequency? Let's find out...

Grist:
7lb Belgian Pilsner Malt
2lb Franco-Belges Pilsen Malt
3lb Weyermann Rye Malt
4oz Belgian Carmel Pils

Hops:
1oz Stryian Golding 60 min
.75oz Styrian Celeia 60 min
.30oz Czech Saaz 30 min
.25oz Stryian Celeia 10 min

Adjuncts:
8oz rice hulls added to mash
1lb Amber Candi sugar 10min
.20oz black peppercorns crushed
.25oz dried orange peel

Yeast:
Wyeast #3711 French Saison (cake)

Mash in 5 gallons 165 degree water, target 152. Mash for 60 minutes
Sparge 3.5 gallons 170 degree water

75 minute boil, pre boil volume 7.1 gallons.

Target OG 1.060
Actual OG 1.070
Really not sure what happened here, except incredible efficiency. I even wound up with about 5.7 gallons, so i expected the OG to be on the low side. This is going to be once scary beer with #3711, probably over 8% ABV. This really did go awry..

Massive Hotbreak...

Brew Date 04.20.13

Yeah, I'm Bitter

Grist:
4 lbs. Fawcett Optic
3 lbs. Canada Malting Pale Ale Malt
.75 lbs. Simpsons Golden Naked Oats
.38 lbs. English Medium Crystal
. 05 lbs. English Roasted Barley

Hops:

.25oz Glacier (First Wort Hop, add to wort as it drains from mash tun)
.5oz Warrior (90 min)
1.75oz Glacier (0 min)
3oz Glacier (Dry Hop)

Yeast:
Wyeast #1335 British Ale II

Mash in 3.5 gallons 163 degree water, target 153
Mash out with 1 gallon boiling water

Sparge with 3.5 gallons 180 degree water

I collected 7 gallons of wort-this was a 90 minute boil

Brew day 03/10/13
Ferment 2 weeks at 60-64 (basement ambient)
Ferment 3 weeks at 50 degrees (temperature contolled)
Dry hop last 10 days at 50 degrees

Target OG 1.041 Actual OG 1.043

Bottle date 4/20/13

Are you a Herve Mons fan? You will be after trying Ovalie Cendree. This long oval shaped cheese exhibits classic milky ovaltones( yeah, we went there), grassiness and citrus abound but with warm earthy attributes and hints of mushroom on the rind. Ovalie Cendree has the most unique depth to it and pairs wonderfully with artisan crusty bread and fruit.

The Prince

Tripel, brewed using the yeast cake from The Pauper...

Grist:
12.5lb Pilsner Malt Belgium
.75lb Caramel Pils Belgium
1lb 12oz table sugar

Hops:
1.75oz  Styrian Golding 60 min
.5 oz Saaz 15 min
.25 Saaz 5 min

Adjuncts:
.25oz ginger-fresh 10 min
.5oz coriander seed, crushed 10 min
.20oz Black Pepper, ground 10 min
2grams Grains of Paradise 10 min(.07oz) all they had:(

Yeast:
Wyeast Trappist High Gravity from The Pauper recipe

Mash in 5 gallons 165 degree water, target 1.048 (came in low for some reason, trying to cook dinner at same time-actual temp 145, so I mashed for 90 minutes)
Sparge 3.5 gallons 170 degree water (batch sparge, but stir for 15 minutes because of low temps in initial mash)
Boil 75 minutes

Initial mash 7:00pm
Sparge 9:00pm
Boil 9:30pm
Flameout 10:45pm
Chill to 70 11:05pm

Target OG 1.076 Actual OG 1.075
Fermented at 64 degrees ambient for 3 days, moved upstairs 70-78 ambient for 4 days. Today, 4/20 krausen has dropped, but so have the temps outside, but I'm going to leave it upstairs for a few more days at warmer temps.

Blonde Highlights

Grist:
7.5lbs Briess 2 row
.5lb Briess Carapils
.25lb Flaked Barley
.25lb Flaked Corn

Hops:
.5oz Cluster 45 min
.25oz cluster 15 min

Yeast:
Safale 05

This beer is a starter beer for Cinitra Pale Ale and Half Hearted IPA.

Mash 4.25 gallons 161 degree water, target 152.
Sparge 3.25 gallons 180 degree water
Start volume 6.5 gallons
Target OG 1.041 Actual OG 1.042

Brew Date 03/09/13 Ferment at 59-63 (Basement ambient)

It’s the Say-Sun for Saison

Grist:
4.5lbs Belgian Pilsner
2.75lbs German Vienna
.75lbs Torified Wheat

Hops:
1oz UK Kent Goldings 60 min
.25 Styrian Goldings 10 min
.25 Saaz 10 min
.75 Styrian Goldings 2 min
.75 Saaz 2 min

Yeast:
Wyeast 3711 French Saison

Mash in 3.5 gallons 160 degree water, target 150
Mash out 1 gallon 180 degree water
Sparge 3.5 gallons 170 degree water

This is a starter beer for a Rye Saison

Target OG 1.041 Actual OG 1.043

Brew Date 03.16.13.
Ferment 3 days low 60's (basement ambient)
Finish for 5 days 69-72 (first floor ambient)

Chinitra Pale Ale

Grist:
9lbs Briess 2 -row
.75lb Munich Malt
.375lb Briess Caramel 60l
.3125lb Biscuit

Hops:
.25oz Chinook 60 min
.25oz Chinook 45 min
.25oz Chinook 30 min
.5oz Chinnok 15 min
.5oz Chinook 2 min
.25oz Citra 2 min
Dry Hop .5oz Citra, ..2oz Chinook

Yeast:
S-05 Cake from Blonde Highlights

Mash in 4.75 gallons 163 degree water, target 152
Sparge 3.50 gallons 180 degree water
Collect 6.8 gallons wort
Boil time 60 min
TARGET OG 1.056 Actual 1.058

Brewday 03/23/13 Ferment 60-65 degrees basement temps

Half Hearted IPA

Grist:
11lbs Briess 2 row
1lb Briess Caramel 40
1lb 4oz Munich Malt

Hops:
1oz Centennial 60 min
1 oz Centennial 20 min
1 oz Centennial 5 min
1 oz Simcoe 1 min
 Dry Hop .75oz Centennial .75oz Simcoe

Yeast:
S-05 Cake from Blonde Highlights

Ferment for 3 weeks at 60-65 (basement ambient)

Dry hop 7-10 days

Mash 5 gallons 165 degree water, target 153

Sparge 3.5 gallons 170 degree water

60 minute boil

Brew Date 04.05.13
Target OG 1.068 Actual OG 1.066