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.
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.