JoesInBoston
Well-Known Member
I had a handful of leftover bits from different recipes that I used to throw together a saison. I have no idea how this is going to turn out. Expectations aren't too high. Recipe is below.
Recipe Type: All Grain
Yeast: WY3711
Yeast Starter: None
Pre boil volume: 6.75 gallons
Post boil volume: 5.5 gallons
Original Gravity (measured): 1.054
Final Gravity: TBD
IBU: 21
Estimated SRM: 10
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 10 days at 70F
Secondary Fermentation (# of Days & Temp): None
7.0 lbs 2-Row malt (2 SRM) 80%
1.0 lbs White Wheat malt (2 SRM) 11.4%
0.5 lbs Melanoidin malt (25 SRM) 5.7%
0.25 lbs Dark Candi Sugar (275 SRM) 2.9%
1.00 oz Tettnanger [5.3% AA] - Boil 90.0 min
0.50 oz Saphir [3.80% AA] - Boil 5.0 min
I did a step mash for this. 45 minutes at 145F and 30 minutes at 160F. I pitched yesterday around 6PM and the temp was a tad high, around 78. By 6AM this morning the temp had come down to 69-70 and there was constant airlock activity.
Recipe Type: All Grain
Yeast: WY3711
Yeast Starter: None
Pre boil volume: 6.75 gallons
Post boil volume: 5.5 gallons
Original Gravity (measured): 1.054
Final Gravity: TBD
IBU: 21
Estimated SRM: 10
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 10 days at 70F
Secondary Fermentation (# of Days & Temp): None
7.0 lbs 2-Row malt (2 SRM) 80%
1.0 lbs White Wheat malt (2 SRM) 11.4%
0.5 lbs Melanoidin malt (25 SRM) 5.7%
0.25 lbs Dark Candi Sugar (275 SRM) 2.9%
1.00 oz Tettnanger [5.3% AA] - Boil 90.0 min
0.50 oz Saphir [3.80% AA] - Boil 5.0 min
I did a step mash for this. 45 minutes at 145F and 30 minutes at 160F. I pitched yesterday around 6PM and the temp was a tad high, around 78. By 6AM this morning the temp had come down to 69-70 and there was constant airlock activity.