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?