Beer Style:
Batch Size:
Boil Time:
Original Gravity:
FInal Gravity:
IBUs:
SRM:
ABV:
Malt/Grain/Sugar/Extract:
4.5lb Pilsner (usually Dingemanns Belgian Pilsner) 50%
2.75 lb Vienna (usually Weyermann) 30.6%
1.0 lb Rye (usually Weyermann) 11.1%
0.75 lb Torrified Wheat 8.3%
Mashing Instructions:
Add grain to 3 gallons 140º F water. This will drop your temperature to 129ºF where it can rest for 20 mins
Add 180º water (between 4 and 6 gallons) to reach 150ºF and rest for for 60 mins
Hops:
1 oz Aramis 6.9%AA for 60 mins
0.25 oz Saaz 2.9%AA for 10 mins
0.25oz Strisslespalt 2.5%AA for 10 minutes
0.75 oz Saaz 2.9%AA for 2 minutes
0.75oz Strisslespalt 2.5%AA for 2 minutes
Yeast:
Wyeast 3711 - French Saison
Special Instructions / Notes:
Top up to 5 Gallons if necessary (I like to run the wort through a large funnel which I fill with ice when I know I am going to have to top up. This aerates a little bit extra and speeds up the cooling) and cool to ±85º and pitch one packet Wyeast 3711 (Yes, 85º is higher than recommended on the package: Even though this is not an Abbey Ale, this decision is inspired by Stan Heironymous’ reporting in “Brew Like a Monk” that the Trappists pitch hotter than the rest of us, it seems to have worked well for them through several centuries).
Active fermentation should begin within 6-12 hours.
Ferment for 3 weeks at around 72ishº F space letting the temperature run its natural course.
Bottle condition to 3.2 vols CO2 (Rule of thumb: add a simple syrup made with 500 ml water and 190 grams corn sugar to your bottling bucket for beer at 72ºF).
