Mykel Obvious
Well-Known Member
Ok, just wanted to see what everyone brewed today... you DID brew, didn't you???
Well, I brewed to beat the rain today (here in North Alabama)...
So I guess I'll have to call this one "The Rainy Saison" to appease the brew gods for holding off till I finished!!!
I did a Mini-Mash (30 min. @ 152 F then raise temp to 170 F over 20 minutes)
1 lb Weyermanns Munich
.25 lb Dingemans Special B
then added
7 lbs Munton's Extra Light DME
1 lb Munton's Wheat DME
1 lb Blonde Moist Candi Sugar (Thanks to Brian from Dark Candi Inc. for that)
Hops:
1.25 oz East Kent Golding (6.2 AAU) for 60 minutes
.25 oz each of EKG, Styrian (4.9) and Saaz (3.6) 20 minutes
.50 oz each of EKG, Styrian and Saaz 1 minute
IBUs ~= 40
OG 1.075
SRM somewhere around 10ish+
Pitched 1 L starter of WLP565 Saison I and a pouch of WY4335 Lactobacillus delbrueckii @ 85 F...
And now we wait and see
:cross:
Keep your fingers crossed for me as this is my first Saison and one of my last extract batches... parts for the mash tun are here and all I have to do is get the top cut out of my keg!!!
Hoppy Brewing,
mikey
Well, I brewed to beat the rain today (here in North Alabama)...
So I guess I'll have to call this one "The Rainy Saison" to appease the brew gods for holding off till I finished!!!
I did a Mini-Mash (30 min. @ 152 F then raise temp to 170 F over 20 minutes)
1 lb Weyermanns Munich
.25 lb Dingemans Special B
then added
7 lbs Munton's Extra Light DME
1 lb Munton's Wheat DME
1 lb Blonde Moist Candi Sugar (Thanks to Brian from Dark Candi Inc. for that)
Hops:
1.25 oz East Kent Golding (6.2 AAU) for 60 minutes
.25 oz each of EKG, Styrian (4.9) and Saaz (3.6) 20 minutes
.50 oz each of EKG, Styrian and Saaz 1 minute
IBUs ~= 40
OG 1.075
SRM somewhere around 10ish+
Pitched 1 L starter of WLP565 Saison I and a pouch of WY4335 Lactobacillus delbrueckii @ 85 F...
And now we wait and see
:cross:
Keep your fingers crossed for me as this is my first Saison and one of my last extract batches... parts for the mash tun are here and all I have to do is get the top cut out of my keg!!!
Hoppy Brewing,
mikey