All of my fermenters are empty! I want YOUR summer brewing suggestions, going all-gra

[ikyn]

Alright, so all of my fermenters are empty. I know, it's a shame! I've decided to finally go all grain, so here's what I have for equipment and setup:

* 8-gal SS brew kettle
* 10-gal Igloo cooler Mash-tun, with bazooka screen
* 3 bucket fermenters and 1 6-gallon better bottle fermenter
* [Bayou Classic banjo cooker for fast outdoor boils](http://www.amazon.com/dp/B0009JXYQY/?tag=skimlinks_replacement-20)
* (2) 2Liter Erylenmeyer flasks adn (4) 1/2-gal growlers for starters
* [A brand-new grain mill from Adventures in Homebrewing](http://www.homebrewing.org/Cereal-Killer-Grain-Mill_p_2310.html)

Ingredients on hand:

* 50 lb sack of 2-row
* 1 oz. Centennial hops in freezer
* 1 oz. Cascade hops in freezer
* 1 smack-pack of Wyeast 3711 French Saisaon
* A White labs bottle of WLP400 that was scraped from the trub from my failed wit
* some mason jars of washed Saflager-23
* [Here is the availible yeasts from my LHBS](http://www.brewapp.com/ingredientsyeast.html)

Now, I don't have any kind of temperature control. So I'm at the mercy of whatever my apartment is, plus or minus a few degrees for a wet towel and a swamp cooler setup. If I have to, I can chill it down in the fridge, as my beautiful and wonderful wife allows me to keep the middle shelf out of the fridge for cold crashes and short-duration lagering.

I could also bring my fermenter to my workplace, but would be limited to a week, where it is 73 degrees all day every day.

I'm mostly interested in the Saison. My wife's ears perked up when I mentioned a Lemon Basil saison.

A citrus wit is probably in order as well.

Please, any and all recipes and suggestions are welcome. I have to get the starters started today or tomorrow for this weekend. Let's go!

 

[Holy_Hops]

One of my first AG batches was Biermuncher's Centennial Blonde. It's a hugely popular recipe on the boards and it's FANTASTIC. And...it uses centennial & Cascade hops so you're almost there.

I'd give it a shot...https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

 

[ikyn]

One of my first AG batches was Biermuncher's Centennial Blonde. It's a hugely popular recipe on the boards and it's FANTASTIC. And...it uses centennial & Cascade hops so you're almost there.

I'd give it a shot...https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

Wow, thanks a bunch!

 

[ICWiener]

Saison's are wonderful. But you'll have to get those temps a little higher. Preferably in the mid 80's.

 

[ikyn]

Saison's are wonderful. But you'll have to get those temps a little higher. Preferably in the mid 80's.

That won't be an issue. Next week is supposed to be in the mid 90's for my area. It will be in the mid 80's in my apartment!

 

[ICWiener]

Then I'd say get a saison going. That and a good APA...hard to top those for perfect summer beers.

 

[ikyn]

So far I'm going to use these:

http://beersmithrecipes.com/viewrecipe/3684/galaxy-pond-pale-ale

http://beersmithrecipes.com/viewrecipe/1538/centennial-blonde-biermunchers

https://www.homebrewtalk.com/f71/cottage-house-saison-254684/

And I'm working on putting together a nice Lemon Basil Saison using 3711.

 

[sptaylor70]

For your last fermenter, using your S-23, you might try Biermuncher's Helles Belles.

 

[ikyn]

For your last fermenter, using your S-23, you might try Biermuncher's Helles Belles.

Will this be ok if fermented at around 70-80 degrees?

 

[sptaylor70]

Fermentis lists the top fermentation temperature as 72 degF. S-23 is pretty estery for a lager yeast. So in addition to your wet t-shirt swamp cooler, you can direct a fan to blow over your rig (which should get you 3-5 degF more cooling), and you can freeze little water bottles and put them in your water bath, change them as soon as the ice melts. You should be able to get below 70 degF, possibly below 65 degF, that way. It will be a fruity helles, but that would be true even if you used US-05 in the 70-80 degF range.

I, too, have minimal temperature control, and would brew this for myself with a Koelsch or altbier yeast. But you have the S-23 on hand.

 

[ikyn]

If that's the case, I might just bring that one to my place of work and let it sit under my desk for a few days. Clandestine brewing 101...