Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,685
- Reaction score
- 10,143
- Recipe Type
- All Grain
- Yeast
- Various OEC Dregs
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 4.75
- Original Gravity
- 1.067
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 70
- IBU
- 26.53
- Color
- 3.37
- Primary Fermentation (# of Days & Temp)
- 106 days / 77F
- Tasting Notes
- Very tart, dry and bready Saison.
Title: The Oxford Wolverine - OEC Brewing Sour Saison
Brew Method: All Grain
Style Name: Saison
Boil Time: 70 min
Batch Size: 4.75 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.044
Efficiency: 92% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.015
ABV (alternate): 8.43%
IBU (tinseth): 26.53
SRM (morey): 3.37
FERMENTABLES:
7 lb - Belgian - Pilsner (75.7%)
1.25 lb - German - Wheat Malt (13.5%)
0.25 lb - German - Vienna (2.7%)
0.25 lb - German - Acidulated Malt (2.7%)
0.5 lb - Cane Sugar (5.4%)
HOPS:
0.4 oz - Columbus, Type: Pellet, AA: 15.2, Use: Boil for 70 min, IBU: 26.53
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min
2) Sparge, Temp: 185 F, Time: 20 min
Starting Mash Thickness: 1.33 qt/lb
YEAST:
Default: OEC Dregs (see dregs' list below)
Starter: Yet
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 66 - 72 F
Fermentation Temp: 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)
NOTES:
Very tart, dry and bready Saison brewed with OEC Brewing dregs. The dregs were stepped-up three times starting at 1-liter to 1.5-liters and finally, 2-liters.
OEC Dregs: Tempus Blend #2, Solaris Batch 1, Novale, Artista Zymerga Artamas, Aeris Batch #1 (added 12/26/2014).