jgarretson
Well-Known Member
I'm the epitome of a lazy brewer. After sifting through countless threads on here for BIAB and no-chill brewing, I pieced together a plan to brew 3 gallon BIAB batches on my stovetop, no-chill overnight in my basement and pitch the next day. With a 3 year old and a 4 year old, taking 6-7 hours on a weekend day to brew isn't going to happen.
This past Saturday was my first brewday with this lazy man method. I put together a saison recipe, got my ingredients and equipment all put together and gave it a shot.
My recipe is
6# Belgian Pilsner
1.25# flaked maize
4oz white wheat
8oz Vienna
6oz Caramunich I
.1oz Magnum 60min
.2 Citra 15 min
.5oz Amarillo 5min
.25oz Amarillo dry hop
Belle Saison Yeast
Mash at 152
I had my grains double crushed at my LBHS, many thanks to the folks here. My target pre-boil gravity was 1.038, hit 1.042. I boiled for 90 minutes and got just about 3.25 gallons of wort out of it. I let the wort sit in my kettle for about 2 hours with the lid on tight and then transfered to my fermenter and closed it up to sit overnight to chill.
I checked OG and temp the next morning and was at 1.052 and 72 degrees. Pitched my yeast and tucked it away in a dark corner. My basement is a steady 68-70 degrees right now so I'll leave it down there while I get my ferm chamber setup. I tasted a sample and it was sweet nectar. I was amazed at how much more flavorful this was compared to the extract batches I've done. I'm hopeful the final product will turn out well.
Overall, it was the least stressful brew "day" I've had yet.
This past Saturday was my first brewday with this lazy man method. I put together a saison recipe, got my ingredients and equipment all put together and gave it a shot.
My recipe is
6# Belgian Pilsner
1.25# flaked maize
4oz white wheat
8oz Vienna
6oz Caramunich I
.1oz Magnum 60min
.2 Citra 15 min
.5oz Amarillo 5min
.25oz Amarillo dry hop
Belle Saison Yeast
Mash at 152
I had my grains double crushed at my LBHS, many thanks to the folks here. My target pre-boil gravity was 1.038, hit 1.042. I boiled for 90 minutes and got just about 3.25 gallons of wort out of it. I let the wort sit in my kettle for about 2 hours with the lid on tight and then transfered to my fermenter and closed it up to sit overnight to chill.
I checked OG and temp the next morning and was at 1.052 and 72 degrees. Pitched my yeast and tucked it away in a dark corner. My basement is a steady 68-70 degrees right now so I'll leave it down there while I get my ferm chamber setup. I tasted a sample and it was sweet nectar. I was amazed at how much more flavorful this was compared to the extract batches I've done. I'm hopeful the final product will turn out well.
Overall, it was the least stressful brew "day" I've had yet.