Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,674
- Reaction score
- 10,013
- Recipe Type
- All Grain
- Yeast
- ECY Bug County
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.051
- Final Gravity
- 1.000
- Boiling Time (Minutes)
- 60
- IBU
- 22.59
- Color
- 3.04
- Primary Fermentation (# of Days & Temp)
- 9 days | 70F
- Secondary Fermentation (# of Days & Temp)
- 282 days | 77F
- Additional Fermentation
- No
- Tasting Notes
- Bready, dry and low-to-medium funk.
Title: Dubzilla - ECY Sour Saison
Author: Remmy
Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.040
Efficiency: 81% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.000
ABV (alternate): 6.75%
IBU (tinseth): 22.59
SRM (morey): 3.04
FERMENTABLES:
7 lb - Belgian - Pilsner (75.7%)
1.25 lb - German - Wheat Malt (13.5%)
0.25 lb - German - Vienna (2.7%)
0.25 lb - German - Acidulated Malt (2.7%)
0.5 lb - Cane Sugar (5.4%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 60 min, IBU: 22.59
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 3 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 5.5 gal
Starting Mash Thickness: 1.33 qt/lb
YEAST:
ECY Bug County
Starter: No
Form: Liquid
Fermentation Temp: 70-77F
PRIMING:
Method: Corn Sugar
CO2 Level: 3.2 Volumes
NOTES:
This is the second beer I've brewed with Bug County and it is less sour than the sour stout I made around the same time. This saison is quite bready throughout and smells more funky than it does sour. If I were to brew this again, I would likely add some fruit to give the beer some character.
Author: Remmy
Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.040
Efficiency: 81% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.000
ABV (alternate): 6.75%
IBU (tinseth): 22.59
SRM (morey): 3.04
FERMENTABLES:
7 lb - Belgian - Pilsner (75.7%)
1.25 lb - German - Wheat Malt (13.5%)
0.25 lb - German - Vienna (2.7%)
0.25 lb - German - Acidulated Malt (2.7%)
0.5 lb - Cane Sugar (5.4%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 60 min, IBU: 22.59
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 3 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 5.5 gal
Starting Mash Thickness: 1.33 qt/lb
YEAST:
ECY Bug County
Starter: No
Form: Liquid
Fermentation Temp: 70-77F
PRIMING:
Method: Corn Sugar
CO2 Level: 3.2 Volumes
NOTES:
This is the second beer I've brewed with Bug County and it is less sour than the sour stout I made around the same time. This saison is quite bready throughout and smells more funky than it does sour. If I were to brew this again, I would likely add some fruit to give the beer some character.
