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 help control the 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. Slightly 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 – pitched at 22C (target 22.5 with a -0.5C heating hystereisis). Temperature allowed to free-rise as it ferments by setting the cooling hysteresis to +6C (allowing a max of 28.5C).
OG 1.060 was on target with the calculated value (1.061).
Fermentation started very quickly and by 9am sunday monring (<24hours) gravity had dropped 15pts to 1.045.
Fermentation finished rounding at about 1.013 and about 6.3%. During fermentation the temperature came up to nearly 28C, and then I held it initially at 26.5, before raising to 27C around day 4 to finish. Dry hop was added day 3, 30g Riwaka. Rest for 7 days, then I turned off the heater and let the temperature come down in prep for kegging.
Pressure was kept low/off for the first 6 days and then the spunding valve closed to allow some CO2 capture, but hopefully not interfere with cleanup.
Temperature came down to 18C over 1-2days by itself, then the cooling was turned back on and crashed to 3C.
Bottled a sample for the monthly tasting + a glass. Shake carb in the bottle.
Clean taste with a decent saison yeast aroma and flavour.
