Long.Ass.Day

AKA "There's No Rye'ing in Washington". A ridiculously Rye Saison brewed after a long ass day of work. Whole Foods 6:00-2:30, mow the lawn, clean the deck, braise a chuck roast, bottle my Bier De Mars and brew this beer onto the yeast cake(60 minute hop addition at 10:25pm).

Grist:
8 lbs Belgian Pils
2 lbs Belgian-Franco Pils
3 lbs Weyermann Rye Malt
.6 lbs Abbey Malt

Hops:
1.75 oz Celia Golding 60 min
.50 oz Celia Golding 30 min
.25 oz Celia Golding 10 min

Adjunts:
1 lb Dark Candi sugar 10 min
Yeast nutrient 10 min
8 oz D-90 Candi sugar high krausen (actually 23 hours after pitching, high krausen was already subsiding)

Yeast:
Wyeast #3711, pitch onto cake from Be De Mars brewed 3/26 and bottled 4/26

Note:
This beer was brewed with 100% Vermont well water gathered in Warren, Vt March 29, 2014.

Mash in 5 gallons 165 degree water, target 151 degrees
Sparge 3.38 gallons 190 degree water
Target OG 1.068 (before D-90)
Actual OG 1.072

I poured the beer onto the yeast at around 72 degrees, then let it fly at basement ambient which is around 63-64 degrees. The beer took off in 4 hours and blew off at 10 hours. I added the D-90 at 10pm on 04.27.14 and will wait one week until I take a gravity reading.


As a side note, this yeast carbonated the Bier De Mars in 3 days!!

Bye Bye Ms American Rye

Wife and child are away, so I'm using the down time to brew a simple Rye Ale, a super sessionable 1.042 original gravity Rye Ale brewed with American Rye Malt, American 2-Row, Liberty hops and US-05 yeast. It's a pretty simple, straightforward beer, so i used the time in between to bake some break and make the dough for several breads i'm going to bake and take to Ca. tomorrow for Easter.

Grist:
6lb Rahr 2-row Pale Malt
1.75 lb Briess Rye Malt
1lb Briess caramel 40l

Hops:
.80oz Liberty 60 min
1oz Cascade 10 min

Yeast:
US-05 Dry (starter for Rye IPA)

Mash in 3.4 gallons water, 161 degrees, target 152
Mash out 1 gallon boiling water
Sparge 3.25 gallons 185 degree water

Target OG 1.042
Actual OG 1.045

Saison Du Wit

Best laid plans...a call out at work today, so I go in...din;t get out until 6:30, so here I am adding the first hops at 10:20pm. I am scheduled 6:30-2:30 tomorrow, so it looks like about 4 hours of sleep tonight. My second time brewing this beer, I'm going to try adding some lemon grass directly into the fermentor this time.

GRIST:
5 lbs Weyermann Pale Malt
3 lbs Franco Belges Pilsen Malt

HOPS:
1oz Nugget 45 minutes
1oz Saaz 15 minutes
1oz UK Kent Golding 5 minutes

ADJUNCTS:
.75oz Sweet Orange Peel 5 minutes
.75oz Lemongrass 5 minutes
1 lb organic honey 5 minutes

YEAST:
Wyeast #3522 Belgian Ardennes

TARGET OG 1.052 ACTUAL OG 1.050 (too much volume, wound up with 5.5 gallons of wort)

Mashed in 3.3 gallons 161 degree water, target 151
Mashed out 1 gallon boiling water
Sparged 3.3 gallons 180 degree water

.25oz lemongrass added to fermenter at terminal gravity