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PDF version #100:  Road Closed (Saison)

• We had to close Miller Hill for the second year in a row and this beer spent a month in the primary fermentor while we waited for the road to dry up.

Chris Swingley 
23-April-2016

Recipe (for 5 gallons final volume)

7	pounds	(54%)	Briess 6-Row Malt (gap 0.7 mm)
3	pounds	(23%)	American Munich 10L
2	pounds	(15%)	Wheat Malt
1	pound	(8%)	Flaked Maize
1	ounce		Tettnanger pellet hops, 3.9% AA (first wort hop)
½	ounce		Chinook pellet hops, 13% AA (60 minutes)
1	ounce		Hallertauer pellet hops, 3.2% AA (1 minute)
10	drops		Five Star Defoamer 105 (90 minutes)

• Danstar Belle Saison, pitched at 63°F
• Starter: Started 60 minutes ahead in ¼ cup of 80°F water.
• Aeration: Drill aerator for three minutes after pitching

Water

• Fairbanks city water
• 38¾ quarts  water treated with:
• •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
• 19½ quarts mash water treated with:
• • 7 grams Gypsum.
  • 3 ml 88% lactic acid.
• 19¼ quarts sparge water treated with:
• • 3 ml 88% lactic acid.

Mash

• 19½ quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 90 minutes), Temperature range 151—148°F.

Sparge

• 8½ quarts water @ 210°F, drain
• 10¾ quarts water @ 168°F, drain

Boil

• Boiled 8 gallons for 90 minutes to yield 5½ gallons wort

Fermentation

• Primary: bucket, 46 days, 63°F, Temperature peaked at 68°F.
• Secondary: keg, 7 days, 66°F, 1.010 at transfer.

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂), fined with ½ t gelatin in ¼ cup water heated to 150°F
• Conditioned for 2 weeks
• Ready to drink on 29-May-2016

Properties

Starting Gravity: 1.067	Final Gravity: 1.003
Original Extract: 16.4°plato	Apparent Extract: 0.8°plato
	Real Extract: 3.78°plato
Alcohol: 8.4% by volume	(6.7% by weight)
Apparent Attenuation: 95.3%	Mash Efficiency: 73%
Bitterness: 20 IBU	Color: 7 SRM
BU:SG: 0.30	BV: 1.08