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Old 14-05-2017, 09:12 AM   #11
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Sounds good. There are actually a few rhubarb beers out there and they're a mixed bag. Sounds like yours hit the spot.

A basic saison is a cracking beer. Probably the most refreshing thing for a summer day. I'll make a few more when the weather picks up.

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Old 14-05-2017, 03:47 PM   #12
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Got a 40pint Yorkshire bitter from the range, it says to use dextrose sugar 1kg can I use ordinary sugar?
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Old 15-05-2017, 09:44 AM   #13
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First try of this beer and it's a winner, I ended up fermenting it for one week at 20c then one week at 24c, it was fully fermented done by then to 1.002. I then transferred it into the secondary onto 2 kg of frozen rhubarb and gave it another week at 22c.
Bottled and conditioned it 10 days ago and opened the first bottle this evening.
It has a lot of rhubarb flavour but not at all sour, good carbonation, nicely balanced.
My best beer so far and something you can't buy.
What was your malt bill? And what figures did you go for on the water in the end?

I'm into Saisons at the mo, got a N.W.S. kit on the go at mo, will be dry hopping this week. I pitched at about 28 and bunged it in the airing cupboard, so should be pretty funky.


Got a Saison yeast pinched out of a BBNo 01|04 on the stirplate, looking for ideas what to make with it.

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Old 15-05-2017, 09:59 AM   #14
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Summer Saison

Anonymous

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Boil Size: 21.5 liters
Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Homebrew Academy



Original Gravity: 1.051

Final Gravity: 1.009

ABV (standard): 5.52%

IBU (tinseth): 39.74

SRM (morey): 3.48








Fermentables
Amount Fermentable
Belgian - Pilsner 1.86 kg Pilsner 70.5%

Belgian - Wheat0.52 kg Wheat 19.7%

German - Vienna0.26 kg Vienna 9.8%

2.64 kg Total

Hops
Amount Variety Type AA Use Time IBU 16 g

Styrian Goldings16 g Styrian Goldings Hops Pellet 5.5 Boil60 min

Saaz 8 g Saaz Hops Pellet 3.5 Boil 20 min

Styrian Goldings8 g Styrian Goldings Hops Pellet 5.5 Boil 20 min

Styrian Goldings8 g Styrian Goldings HopsPellet5.5Whirlpool at °C0 min

Saaz8 g Saaz Hops Leaf/Whole 3.5 Whirlpool at °C0 min



Mash Guidelines
Amount Description Type Temp Time ----64 C--Starting Mash Thickness: 2.9 L/kg
Yeast
Danstar - Belle Saison Yeast
Attenuation (avg):
80% Flocculation:
Low Optimum Temp:
17.2 - 23.9 °C Starter:
No Fermentation Temp:
19 °C Pitch Rate:
-

My FG ended up at 1.002 before rhubarb edition, which is dry but the it does not lack body.

As for water I just used the 'old forum water calculator' and added CRS as shown but the other editions were basically half of what was recommended for an IPA.
I have hard water.
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Old 15-05-2017, 11:34 AM   #15
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Cheers dude. I like the idea of the rhubarb, will definitely consider it for an upcoming brew. Need to get me some Pilsner malt, I do seem to have an excess of Maris otter at the moment tho lol.

Talking of pilsner malt, anyone know the difference between Pilsner Malt and Bohemian Pilsner Malt?

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Old 16-05-2017, 04:34 PM   #16
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On the topic of pilsner malt, would Irish lager malt suffice? Lager and pilsner males are basically the same right?
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Drinking
Galaxy Pale Ale, GH Southern Brown Ale, Belgian Braggot, Fruitcake Barleywine

Orange Blossom Mead, Blackcurrant Wine, Plum Melomel, Barley Wine

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Various fruit wines and meads

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Old 18-05-2017, 07:52 PM   #17
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On the topic of pilsner malt, would Irish lager malt suffice? Lager and pilsner males are basically the same right?
Yes, for our purposes, they will be interchangeable.
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Old 19-05-2017, 03:17 PM   #18
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What was your malt bill? And what figures did you go for on the water in the end?

I'm into Saisons at the mo, got a N.W.S. kit on the go at mo, will be dry hopping this week. I pitched at about 28 and bunged it in the airing cupboard, so should be pretty funky.


Got a Saison yeast pinched out of a BBNo 01|04 on the stirplate, looking for ideas what to make with it.

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Bbno use wyeast French saison so any recipe with that in.

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Old 19-05-2017, 03:29 PM   #19
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Originally Posted by mr_bridger View Post
What was your malt bill? And what figures did you go for on the water in the end?

I'm into Saisons at the mo, got a N.W.S. kit on the go at mo, will be dry hopping this week. I pitched at about 28 and bunged it in the airing cupboard, so should be pretty funky.


Got a Saison yeast pinched out of a BBNo 01|04 on the stirplate, looking for ideas what to make with it.

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Bbno use wyeast French saison so any recipe with that in.

Sent from my E6653 using Tapatalk
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Old 19-05-2017, 06:12 PM   #20
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That's good to know. I'm about to do my 3rd grow up on the stirplate, there's already loads of yeast in there. Be able to brew a Bach and save some for next time.

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