Brews

Saison

Brew

Hops

Hop Variety60min10minWPDH
Southern Cross15g–––
Rakau–15g25g–
Pacifica––20g–
Riwaka–––30g
WP – 20min, turned on cooling to 85, then added hops and set target to 75, allowing it to cool gradually over the 20min.

Grain

  • 2.80kg GF Light Lager Malt
  • 1.10kg Harraways Flaked Wheat
  • 1.09kg GF Wheat Malt
  • 0.81kg GF Vienna Malt
  • 0.35kg Harraways Rolled Oats
  • 0.30kg GF Rye Malt
  • 0.22kg Oat Hulls (lauter aid)

Yeast

2x Lallemand Farmhouse hybrid saison style yeast

Water Treatment

4.00g Calcium Chloride, 2.00g Calcium Sulfate, 2.00g Magnesium Sulfate, pH of mash 5.4 to help with enzyme and later hop biotransformation, and sparge pH 5.6 to help reduce chances of tannins coming through.

Boil Additions

1 tspn Yeast nutrient and 1g whirlfloc.

Brew

  • Mash in at 45°C with 17L, rest for 60 min at 63°C.
  • Mash out: 76
  • Sparge with 16L at 76°C
  • Preboil size 30L
  • Boil time 90mins
  • Postboil size 25L
  • Fermenter volume 24L

Fermentation

Ferment at 22°C let free rise and hold higher (26 ish) for rest phase

Fermenter Additions

N/A

Carbonation

N/A

Bottled

N/A

Final Volume

23L

Notes

Saison in spring – using a variety of nz hops to give a fruity quality, keeping some saazer roots. Lalbrew Farmhouse hybrid and a step mash to hopefully allow a dry finish. Variety of grains to build a body, colour and flavour, a little rye to compliment the yeast peppery notes.

Brew overall went well – very long brew day with about 2 hours of mash, then a very slow sparge, and long 90 minute boil to ensure reduction to the right volume. Sluightly stuck mash i had to agitate gently to encourage it through. Due to the increased particulate there was a slight browning of the buildup on the bottom plate where the heating coil is.

Mash beta glucan rest 45C for 10min

Mash rest 63C for 60min

Mash alpha rest 72C for 10min

Mash out 76C for 10min

Sparge 76C 16L

Fementation set the bottom at 22C – meaning target 22.5 with a 0.5 heating hystereisis. I want to allow free-rise as it ferments so set the cooling hysteresis to 6C (allowing a max of 28.5C). Due to the outside temperateure I’m not sure it’ll rise much.

OG 1.060 so was on target with the calculated value (1.061).

Fermentation started very quickly and by 9am sunday monring (<24hours) gravity had dropped to 1.045.