Recipe does not conform to the Saison style.
Brewed on 31 December.
Added 20ml of phosphoric acid (10% concentration) into the mash + 4g of gypsum & calcium chloride each & 3 g of Epsom Salts.
According to my German pH strips, I overshot acidification, ending up @ pH of 5.
Dumped the mixed salts directly into BM's malt pipe - must have been some chemical reaction there, the was a bit of milky residue on the malt pipe at lower temperatures, then it dissolved.
Had to stop the mash schedule a few times - there were wort fountains shooting out of the malt pipe - probably for same reason as stated above.
Note to self - mix the salts with the hot liquor PRIOR to installing the malt pipe.
Followed Farmhouse Ales for the mash schedule. However, I believe the author's dexterinasation stage of the mash (73-74c) was too short at 15 minutes - had to lengthen it to 30, which is coincidentally what BM's manual recommends. Wort cleared nicely after that.
Threw in another couple of grams of gypsum into the boil.
Had a silly idea to just dump in the Saaz flowers without a bag - needless to say, they clogged everything within 3 minutes of the run-off.
Had to disconnect my Therminator and use my old immersion chiller to cool down the wort. Haven't done that for a long time - worked pretty well, as I kept stirring the wort to increase hot wort exposure to the cool water passing through the IM (per JZ).
Once the wort cooled, used my polysulphone (not rated for hot temps) to transfer the wort to the fermenter. Was fairly messy - got a lot of hop matter into the fermenter :-(
Oxygenated the wort for 90 seconds and dumped in the DuPont yeast.
Haven't added the sugar into the boil as it is supposed to be "fed" to the primary 2 days & 4 days after the start of the fermentation.
Ended up with 1.065 - roughly per BYO's recipe of Avec Les Bons Voeux, published in May 2013.
Pitched yeast @ 32c (90F), as per Wyest's microbiologist's recommendation (source: HBT).
After few hours' time, airlock is bubbling actively.
|5.7 kg||Pilsner (DE)||Weyermann®||Mash||38||1 °L|
|0.8 kg||Sucrose (Table Sugar)||Any||Boil||46||0 °L|
|28.0 g||Hallertauer Mittelfrüh (DE)||90 min||First Wort||Pellet||4.3%|
|37.0 g||Spalt (DE)||45 min||Boil||Pellet||5.0%|
|20.0 g||Spalt (DE)||30 min||Boil||Pellet||5.0%|
|56.0 g||Styrian Golding (SI)||15 min||Boil||Pellet||4.0%|
|56.0 g||Saaz (CZ)||0 min||Boil||Pellet||4.0%|
|Belgian Saison I Yeast||White Labs WLP565||85.0%|
|1.0 tsp||Yeast Nutrient (Wyeast)||10.0 min||Boil|
|1.0 each||Whirlfloc Tablet||10.0 min||Boil|
|4.0 g||Gypsum (Calcium Sulfate)||60.0 min||Mash|
|3.0 g||Epsom Salt (MgSO4)||60.0 min||Mash|
|4.0 g||Calcium Chloride||60.0 min||Mash|
|2.0 g||Gypsum (Calcium Sulfate)||90.0 min||Boil|
|Step||Heat Source||Target Temp||Time|
|Acid Rest||Direct Heat||50.0 °C||12 min|
|Protein Rest||Direct Heat||55.0 °C||15 min|
|Saccharification Rest||Direct Heat||61.0 °C||30 min|
|Dextrinization Rest||Direct Heat||68.0 °C||30 min|
|Mash-Out||Direct Heat||77.0 °C||10 min|