Partial Mash Yeast:
Wyeast Belgian Saison Yeast Starter:
No Additional Yeast or Yeast Starter:
No Batch Size (Gallons):
5.5 Original Gravity:
1.049 Final Gravity:
16.02 Boiling Time (Minutes):
5.6 Primary Fermentation (# of Days & Temp):
14 days, 75 for the first 3, then warm it up to 90 to finish Tasting Notes:
\"Summer in a glass\" said my Aunt Kathy. Balanced grain, citrus, floral, and cream
The Partial Mash is simple to measure (as everything comes by the pound) and simple to do:
1 pound of Quaker Quick Oats (It comes in a 16 ounce package for $1.25)
1 pound of American Red Wheat (Rahr)
1 pound of American 2-Row (Rahr)
1 pound of Vienna Malt
Bring 1.5 gallons of water up to 154 degrees for the mash, and hold it there for at least an hour (I needed 80-90 minutes for full conversion; lots of oat to chew through, I guess?) In a separate pot, get a gallon of water up to 170 degrees to sparge.
For the rest:
3 lbs of Briess Bavarian Wheat DME
2 ounces of Czech Saaz hops@60
1.5 tablespoon of Fresh, Cracked Coriander @5
3 bags of Chamomile Tea @5
1 tablespoon of Fresh, Sweet Orange Peel @5
1 pound floral/wildflower honey stirred in @0
(Beginners' note: You don't even need a huge boil kettle for this one, as you're only really ever going to have 2-2.5 gallons water at a time in your kettle, maybe up to 3 once the DME is added.)
Top up in the fermenter with sterilized water at fridge temperature and it should be really close to pitching temperature. There really wasn't a huge boil, so just topping it up with chilled water will cool it off fast.
Wyeast Belgian Saison
Start it at warm ale temps, at 68-72 degrees, then after a couple days put it somewhere warm for ten or twleve more days. (I used the late summer garage, 90 degrees thereabouts in the afternoon)
Bottle conditioned with corn sugar and ready to drink (and served at a wedding) after seven more days!
Watch the final gravity before bottling. This yeast is famously finicky to the finish line.
I wish there was any of it left to take a picture. This stuff went fast.