Hi Folks,
I am planning a sour saison brew day this weekend and would love some feedback on my process.
This is my second time using a mixed culture, Gigayeast 121 - Farmhouse Sour. The yeast is a mix of Belgian ale yeast. brett and lacto bugs.
Now I am trying to decide on how to mash. I'd like a very dry finish, so I was thinking a 75 minute mash at 150º would be a decent middle ground. However, I'm just not really sure what the lacto will like.
I'm also interested in trying out a stepped mash, if there will be some benefit.
Here is my recipe:
Rye Saison Sour #1 - Saison (16C)
================================================================================
Batch Size 6.500 gal
Boil Size 7.750 gal
Boil Time 1.000 hr
Efficiency 70%
OG 1.050 sg
FG 1.011 sg
ABV 5.2%
Bitterness 3.8 IBU (Tinseth)
Color 4.5 srm (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Weyermann - Bohemian Pilsner Malt Grain 9.000 lb Yes No 81% 2.1 srm
Briess - Rye Malt Grain 2.000 lb Yes No 80% 3.7 srm
Weyermann - Vienna Malt Grain 1.000 lb Yes No 81% 3.9 srm
Total grain: 12.000 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Strisselspalt 1.2% 1.000 oz Boil 1.000 hr Pellet 3.8
Yeasts
================================================================================
Name Type Form Amount Stage
Gigayeast - Farmhouse Sour Ale Liquid 0.00 tsp Primary
Any comments will be greatly appreciated.
Thanks,
Chris
I am planning a sour saison brew day this weekend and would love some feedback on my process.
This is my second time using a mixed culture, Gigayeast 121 - Farmhouse Sour. The yeast is a mix of Belgian ale yeast. brett and lacto bugs.
Now I am trying to decide on how to mash. I'd like a very dry finish, so I was thinking a 75 minute mash at 150º would be a decent middle ground. However, I'm just not really sure what the lacto will like.
I'm also interested in trying out a stepped mash, if there will be some benefit.
Here is my recipe:
Rye Saison Sour #1 - Saison (16C)
================================================================================
Batch Size 6.500 gal
Boil Size 7.750 gal
Boil Time 1.000 hr
Efficiency 70%
OG 1.050 sg
FG 1.011 sg
ABV 5.2%
Bitterness 3.8 IBU (Tinseth)
Color 4.5 srm (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Weyermann - Bohemian Pilsner Malt Grain 9.000 lb Yes No 81% 2.1 srm
Briess - Rye Malt Grain 2.000 lb Yes No 80% 3.7 srm
Weyermann - Vienna Malt Grain 1.000 lb Yes No 81% 3.9 srm
Total grain: 12.000 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Strisselspalt 1.2% 1.000 oz Boil 1.000 hr Pellet 3.8
Yeasts
================================================================================
Name Type Form Amount Stage
Gigayeast - Farmhouse Sour Ale Liquid 0.00 tsp Primary
Any comments will be greatly appreciated.
Thanks,
Chris