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!!