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Old 04-29-2012, 08:43 AM   #1
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Default SMiY 四麦芽 Saison

Currently chilling a new saison recipe named "Four Malts" in Chinese due to the grain bill. I'm geeked. I'll share now, and update later once it progresses. Original plan was 6% each of malted wheat, rye, oats, and sugar. Actual quantities varied a little based on what was on hand.


Recipe: All-Grain Farmhouse Ale
Style: 16C-Belgian And French Ale-Saison

Recipe Overview

Wort Volume Before Boil: 26.50 l
Wort Volume After Boil: 22.71 l (actual was 20.8, either due to more aggressive boil than normal, or my timer stuck and I went longer than expected... which is likely. Switched to digital timer at the 30 minute addition)
Volume Transferred: 20.82 l
Water Added: 0.00 l
Volume At Pitching: 20.82 l
Final Batch Volume: 18.93 l
Expected Pre-Boil Gravity: 9.5 Plato
Expected OG: 12.3 Plato (actual was 12.2)
Expected FG: 1.7 Plato
Expected ABV: 5.7 %
Expected ABW: 4.5 %
Expected IBU (using Rager): 23.5
Expected Color: 4.2 SRM
Apparent Attenuation: 85.9 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
Pilsner Malt 8.70 lb (75.3 %) In Mash/Steeped
UK Golden Naked Oats (Simpson's) 0.75 lb (6.5 %) In Mash/Steeped
US Rye Malt 0.72 lb (6.2 %) In Mash/Steeped
US White Wheat Malt 0.44 lb (3.8 %) In Mash/Steeped
German Dark Wheat Malt 0.25 lb (2.2 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 0.69 lb (6.0 %) Start Of Boil

Hops
Germam Hallertau (4.0 % alpha) 28 g Bagged Pellet Hops used First Wort Hopped
Czech Saaz (3.9 % alpha) 28 g Bagged Pellet Hops used 30 Min From End
Czech Saaz (3.0 % alpha) 28 g Bagged Pellet Hops used At turn off

Other Ingredients
Burton Water Salts 5 g used In Mash
Whirlfloc Tablet 1 used In Boil at 15 minutes

Yeast: White Labs WLP550-Belgian Ale (prepared a 2L starter on a stirplate for 36 hrs, then chilled and decanted.)

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 151 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins

Recipe Notes
Actually changed things up at the moment of striking. I decided to do a protein rest. So I added in a protein rest for 18 minutes at 127F.

Wort is really smooth, clean and sweet tasting. I don't pick up any spiciness from the rye or "oaty" flavors. I think I'd like to use this grist bill again for a session pale ale, IPA or cream ale.

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Old 05-14-2012, 12:18 PM   #2
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Update. Due to high tap water temps, I pitched in the mid 70s and it ramped up as high as 80. (since purchased an aquarium pump to allow me to finish chilling with ice water). I rushed this one into a keg as a secondary after only a week to free up my fermenter (which is my brew kettle). Kept it at room temp (70 ish) for another week, then chilled and carb'd. 1.005 FG.

Initially had some really fruity esters, but the yeast cleaned up after itself. No spiciness from the yeast or rye. For a dry beer, it does not feel watery or drying on the tongue. I'd credit the oats for that. It's smooth, but not with a silky, filmy quality which flaked oats can give a beer. Very refreshing, but quite plain. I expected something, good or bad from the Golden Naked Oats or rye, but nothing discernible in taste.

I will definitely rebrew this, but I'll increase the rye, oats, and wheat to perhaps 10% each in an effort to bring them forward more. Just for simplicity, I'd probably up the sugar to 10% as well., figuring the extra oats can counter any additional dryness. As it is now, it lets the yeast flavors be showcased. Similar to an NB Patersbier I brewed before.

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Old 05-14-2012, 12:22 PM   #3
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Should have snapped it before drinking most of the glass, but here it is nonetheless.

image-454305885.jpg

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Old 05-27-2012, 06:09 AM   #4
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I've been drinking this for almost 2 weeks now. Very true to the WLP550 yeast flavors which have continued to develop even though it's in the keg and chilled. Really loving it. I don't believe I'm tasting any discernible flavors from the rye or other grains. It's dry, but has a smooth and coating mouthfeel which I really like. I had a colleague bring me over 2 more pounds of Simpson's Golden Naked Oats. Once I get some rye locally, I will brew again. As said before, I'll up the oats, wheat, rye and sugar to 10%. I'd like to be able to pick up the rye and oats flavors along with the yeast. I don't think I'll get to the rebrew until July or later due to an Aussie vacation and some other brew plans in the meantime.

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Old 05-28-2012, 01:40 AM   #5
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Sweet pic Quaker.
I am going to do a saiaon soon with Dupont dregs. It should turn out good, as the temperatures here in Thailand are 'saison' friendly.

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Old 05-29-2012, 11:14 AM   #6
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Saison season is definitely hitting Shanghai as well. My tap water is upper 70s. I did buy an aquarium pump which I now use to recirculate ice water through my immersion chilller to get my pitching temperature down to the mid-60s where I want it. But I still let it ramp up on its own then. Sunday I brewed a batch to pitch with some Russian River bottle dregs which were built up in a starter. Pitching temp was 64F. 18 hours later it was 70F with no apparentl growth. 12 hours later it was mid 70s with full krausen. By this morning (about 40 hours) it was 80F and going crazy. As I came home tonight it appears the yeast has started to drop, but the temp is still 80. I'll be putting it to secondary shortly and trying to forget it for 6-12 months.

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Old 05-30-2012, 08:49 AM   #7
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Wow,that's cool
Where the heck are you getting RR in China?
Any and all real beer I want I have to get friends and their friends and their family to bring over. That said,nobody from the UK has managet to bring over anything as col as RR! I am WAY jealous

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Old 05-30-2012, 10:07 AM   #8
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It was a friend who's family brought it over. I didn't get any of it, but I was more than satisfied just getting the dregs.

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Old 05-31-2012, 05:15 AM   #9
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I reckon that is the exact way I would feel. As happy as a pig in s*****.
I realy need to find some friends from the states!

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Old 05-31-2012, 05:15 AM   #10
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I reckon that is the exact way I would feel. As happy as a pig in s*****.
I realy need to find some friends from the states!

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