BudzAndSudz
Well-Known Member
Wrote to Gordon today and got the following response. For those of you who have had this beer, you know it's a delicious brew.
OG 1.065
FG 1.007
5.6 SRM
30 IBU
Pale Malt 2L 76%
Munich 10L 16%
Wheat malt 5%
Carapils 3%
144F 10min
158F 20min
170F 10min
Rakau 12.7AA 60min 0.415oz/5gallon
Rakau 12.7AA 10min 0.484oz/5gallon
Opal 7.9AA 0min 0.668oz/5gallon
Rakau 12.7AA Dry hop 0.634oz/5gallon
Wyeast 3711 French Saison pitch at 65, ramp up to 75 over 48 hours.
Here's my problem- my mash-tun is just made out of a 10-gallon Gatorade cooler, so those three different mash temps won't really be possible unless I start small and keep adding boiling water until the temps are right but that sounds like an enormous pain to me. Should I just try to mash in my boil-pot to hit those rests, or does anyone have a recommendation for a single temperature that should produce a similar final product?
OG 1.065
FG 1.007
5.6 SRM
30 IBU
Pale Malt 2L 76%
Munich 10L 16%
Wheat malt 5%
Carapils 3%
144F 10min
158F 20min
170F 10min
Rakau 12.7AA 60min 0.415oz/5gallon
Rakau 12.7AA 10min 0.484oz/5gallon
Opal 7.9AA 0min 0.668oz/5gallon
Rakau 12.7AA Dry hop 0.634oz/5gallon
Wyeast 3711 French Saison pitch at 65, ramp up to 75 over 48 hours.
Here's my problem- my mash-tun is just made out of a 10-gallon Gatorade cooler, so those three different mash temps won't really be possible unless I start small and keep adding boiling water until the temps are right but that sounds like an enormous pain to me. Should I just try to mash in my boil-pot to hit those rests, or does anyone have a recommendation for a single temperature that should produce a similar final product?