pk.sax
RIP bum
- Joined
- 19/8/10
- Messages
- 4,362
- Reaction score
- 415
Brewer's Notes
I'd try dropping the late addition of Hops to a lower amount to let the yeast come through more next time.
Yeast = Wyeast 3724 Belgian Saison
Sugar was raw sugar (not white sugar).
My software predicted OG= 1.066, I got 1.062, efficiency was lower on my system.
Finished all the way down at 1003. Late hops almost masked any funkiness.
Yeast = Wyeast 3724 Belgian Saison
Sugar was raw sugar (not white sugar).
My software predicted OG= 1.066, I got 1.062, efficiency was lower on my system.
Finished all the way down at 1003. Late hops almost masked any funkiness.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.5 kg | Weyermann Pilsner | |
1.2 kg | Weyermann Pale Wheat | |
0.5 kg | Weyermann Munich I | |
0.2 kg | JWM Crystal 140 | |
0.5 kg | Cane Sugar |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
70 g | Styrian Goldings (Pellet, 5.4AA%, 60mins) | |||
20 g | Styrian Goldings (Pellet, 5.4AA%, 10mins) |
Yeast
120 ml | White Labs WLP565 - Belgian Saison I Ale |
Misc
1 g | Irish Moss |
20L Batch Size
Brew Details
- Original Gravity 1.069 (calc)
- Final Gravity 1.021 (calc)
- Bitterness 46.8 IBU
- Efficiency 70%
- Alcohol 6.23%
- Colour 16 EBC
- Batch Size 20L
Fermentation
- Primary 28 days
- Conditioning 1 days