Bezza's Brewdays

Discussion in 'Beer Brewdays!' started by -Bezza-, Aug 13, 2018.

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  1. Aug 13, 2018 #1

    -Bezza-

    -Bezza-

    -Bezza-

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    Brew #8 - Lemon Saison
    BIAB

    4kg Pilsner
    200g Carapils

    20g Centennial - Boil - 60 mins
    40g Saaz - Boil - 30 mins
    1/4 Protofloc - Boil - 15 mins
    50g Cascade - Boil - 5 mins
    20g Coriander Seeds - Boil - 5 mins
    5g Black Peppercorns - Boil - 5 mins
    Zest of 1 lemon - Boil - 5 mins

    Yeast: Mangrove Jacks French Saison

    Target volume: 19l
    Target OG: 1.049
    Target FG: 1.005
    ABV: 5.2%

    Bitterness: 41.9 IBU (although running through a calculator suggests this is more like 55.8)
    Colour: 3.8 EBC (very pale!!)

    This is The Malt Miller's Saison kit, only I added 200g Carapils as I had a bit left over and wanted to make up for expected poor efficiency. Their recipe also called for orange zest but I didn't have one so used a lemon instead. The instructions were lacking in terms of mashing instructions or water volumes but I guess that's because people will have their own preferences on this - just would have been nice to have some guidelines for the novice brewer.

    First time using my Burco boiler for brewing. Fortunately, the thing maintained a rolling boil without any modification which is great. I'd added a SS ball tap and bazooka filter but that's it.

    Mashed in the Burco, using my inkbird to control temperature. I set this at 64.5C with a heating differential of 0.3C. In practice, this wasn't great at controlling temperature and when the heating element kicked in, temps would increase to around 71C. I believe this will result in the extraction of extra unfermentable sugars which means the beer will have more body compared to the intention. Mashed in 20l of water. pH was around 5.7-5.8 without any water treatment (other than a campden tablet) so that seemed ok.

    After mashing, squeezed the life out of the bag and then did a cold water sparge with about 4 litres. Frankly, I'm finding BIAB to be a bit of a pain - holding a grain bag during lautering and then not being able to sparge properly is just awkward. Guess an all-in-one solution would deal with this.

    No issues on the boil and remembered all my additions. Found the coriander seeds to be tiny compared to the ones I normally cook with but can't see that being an issue.

    I don't have a cooler yet so emptied into a FV which I cooled in an ice bath and then added some sanitised, frozen PET bottles. Cooling worked effectively. However, on transferring, the bazooka filter got clogged very quickly and was running at a trickle so ended up tipping everything into the FV for cooling.

    After cooling, syphoned into the actual FV. Bit of crud made it into the vessel but not much.

    Final result was 18l of 1.049 wort. Rehydrated and pitched the yeast at 25C and into the brew fridge.

    Programmed the inkbird to do:
    - 28C for 3 days
    - 28.5C for 1 day
    - 29.5C for 1 day
    - 30C until fermentation finished

    Let's see how this one goes.

    For next time:
    - Think about getting a proper all-in-one solution. If not, at least get a better way of controlling mash temperature
    - Figure out if I should be doing a better job of filtering as it all ends up a bit mucky. Use leaf hops for the boil?
     
  2. Aug 24, 2018 #2

    -Bezza-

    -Bezza-

    -Bezza-

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    Took a gravity reading yesterday and down to 1.003 already, so got around 6% ABV before priming. Yeast hasn't been particularly flocculent so far but cold crashing will sort that out. Going to leave it at 30C for a couple more days and then slap the temperature down and leave for another week, assuming gravity isn't still moving.

    The initial taste was interesting, of course recognising that it's nowhere near the final product yet. Think it's going to turn into a pretty clean, crisp and dry base beer. Fair amount of bitterness in there but hoping that will mellow out slightly with conditioning. Pepper is very, very subtle and nothing in the way of lemon as yet. Nothing remarkable from the yeast at this stage either.

    Early days but looking promising.
     
  3. Aug 25, 2018 #3

    Dutto

    Dutto

    Dutto

    Dutto Supporting Member

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    Looks good. athumb..

    If the SG is down to 1.003 then I don't think you produced too many non-fermentable sugars! aunsure....
     
  4. Sep 6, 2018 #4

    -Bezza-

    -Bezza-

    -Bezza-

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    So bottled today. Funny how you end up with so little in the bottles once you've wasted a bit from kettle to FV, then FV to brew bucket, then brew bucket to bottles. Think I ended up with about 15l in bottles. Still, can't complain.

    Feeling that a lot of my beers have been underprimed recently, so aimed for 2.5x CO2 on this one. Meant 130g of sugar for the 18l batch!! That was based on fermentation being at 31C. Hope that's right otherwise I could have some rockets!!

    FG was 1.001 @ 2C which converts down to 1.000. So that gives me 6.43% plus priming sugar. Pretty close to a 7 percenter.
     
  5. Sep 6, 2018 #5

    MartinHaworth

    MartinHaworth

    MartinHaworth

    Norwich brewer Supporting Member

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    I'm doing a different malt Miller saison as I speak....60grams of lemon zest.....12 lemons...im posting details on my brew thread..

    Saison are lush!
     
  6. Sep 7, 2018 #6

    -Bezza-

    -Bezza-

    -Bezza-

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    So my one lemon worth of zest isn't really going to make a difference.

    Initial tastings of this haven't blown my socks off but then that's not always the best judge of the final beer.
     
  7. Sep 7, 2018 #7

    Dutto

    Dutto

    Dutto

    Dutto Supporting Member

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    The 130g looks spot-on for a 2.5 CO2 so hopefully no "bottle bombs" on the horizon! athumb..

    Well done! Looks as if it will be a great brew so go easy when supping it at 7%! :laugh8:
     
  8. Sep 7, 2018 #8

    -Bezza-

    -Bezza-

    -Bezza-

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    Thanks. You always know you're on to a good thing when you feel that tiny bit squiffy from drinking the contents of the trial jar.
     
    cushyno and Dutto like this.

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