Mark K’s Brewdays

[cushyno]

To be honest , I think "anything goes" for a Saison. It has to be drinkable, dry and thirst quenching. The yeast definitely defines the style, though i've seen hoppy, malty and dark saison recipes.
If you have chocolate or black malt, I'd use that for colouring rather than the crystal. That's also why i suggested upping the Munich, to get more colour from it and you'll also impart some breadiness from the malt.

Use what you have for wheat. It won't matter if you don't have wheat, though Saisons are regularly slightly cloudy. You' should be aiming for something delightful to drink but a bit rustic that could have been produced on the farm.

 

[Benfleet Brewery]

My grain order from THBC finally arrived today

And there was me wondering why it was held in customs for 7 days

 

[Benfleet Brewery]

Thanks to @cushyno for your advice. My revised recipe for this weekends Saison is now:

HOME BREW RECIPE:
Title: Saison

Brew Method: All Grain

Style Name: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.16 liters
Boil Gravity: 1.038
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.043
Final Gravity: 1.006
ABV (standard): 4.96%
IBU (tinseth): 19.82
SRM (morey): 7.27
Mash pH: 5.6

FERMENTABLES:
3.5 kg - Extra Pale Maris Otter (78.4%)
500 g - Munich Malt (11.2%)
200 g - Honey - (late addition) (4.5%)
130 g - Wheat Malt (2.9%)
35 g - BEST Black Malt (0.8%)
100 g - Torrified Wheat (2.2%)

HOPS:
15 g - Magnum (15 AA), Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 18.38
20 g - Styrian Goldings (5.5 AA), Type: Pellet, AA: 5.5, Use: Whirlpool for 10 min at 80 °C, IBU: 1.43

MASH GUIDELINES:
1) Strike, Temp: 64 C, Time: 60 min, Amount: 19.45 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.11 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
1.4 g - Calcium Chloride, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Type: Water Agt, Use: Mash
2.9 ml - Lactic acid, Type: Water Agt, Use: Mash
1.6 g - Gypsum, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.8 g - Calcium Chloride, Type: Water Agt, Use: Sparge
0.25 g - Campden Tablets, Type: Water Agt, Use: Sparge
1.6 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.4 g - Gypsum, Type: Water Agt, Use: Sparge
0.5 tsp - Amylase enzyme, Time: 0 min, Type: Other, Use: Primary

YEAST:
Crossmyloof Brew - Lille Saison
Starter: No
Form: Dry
Attenuation (avg): 85%
Flocculation: Medium
Optimum Temp: 17 - 28 C
Fermentation Temp: 25 C for 5 days then 28 C

TARGET WATER PROFILE:
Profile Name: Strange Steve’s Saison
Ca2: 120
Mg2: 5
Na: 52
Cl: 75
SO4: 75
HCO3: 20

 

[Benfleet Brewery]

I’m excited to try this one!

It’s on its way to you

 

[Benfleet Brewery]

Saison was brewed today but yet again I overshot my OG. Was expecting 1.043 but seems more like 1.050! I defo need to make a permanent adjustment in BF. Looking like I hit 82% BHE. So much for a saison under 5% abv. This is now looking to be more like 5.6%!

 

[Benfleet Brewery]

Packaged 36 bottles of my Old Ale today. Didn’t want to keg it as hoping to make these keep and mature ready for some winter warming at Christmas time.

 

[Benfleet Brewery]

Just dry hopped my session APA/AAA with 110g CML Punked Mix. The beer has hit FG of 1.011 and was smelling good even before this dry hop. Smells even better now mind

 

[Benfleet Brewery]

Kegged my American Amber Ale today whilst mashing the next brew to go in the empty FV. They are rarely left empty for more than a couple of hours these days .
Straight in to replace it was a Pilsner made with Spalter Select hops. Another cheapo sale item from Worcester Hop Shop. These were 2015 harvest with an AA of only 2.5% so I had to use all 100g and a bit of Warrior to bump the IBUs up a bit. Still, at 50p for 100g what do you expect? If the smell during the boil is anything to go by this should turn out alright. Overshot my OG again though. I think this hooks head extra pale from THBC is quite a fine crush. The sparge was very slow and took well over an hour. Never mind, I wasn’t going anywhere! All tucked away in the FG now at 16 degrees.

HOME BREW RECIPE:
Title: Spalter Select Pilsner

Brew Method: All Grain
Style Name: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 26.62 liters
Boil Gravity: 1.038
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.049
Final Gravity: 1.008
ABV (standard): 5.4%
IBU (tinseth): 29.9
SRM (morey): 3
Mash pH: 5.6

FERMENTABLES:
3.5 kg - Hooks Head Extra Pale Malt (82.4%)
200 g - Dextrine Malt (4.7%)
200 g - Munich Malt (4.7%)
350 g - Cane Sugar - (late addition) (8.2%)

HOPS:
60 g - Spalter Select (Germany), Type: Leaf/Whole, AA: 2.5, Use: Boil for 60 min, IBU: 17.5
5 g - Warrior (16 AA), Type: Leaf/Whole, AA: 14, Use: Boil for 60 min, IBU: 8.17
40 g - Spalter Select (Germany), Type: Leaf/Whole, AA: 2.5, Use: Boil for 10 min, IBU: 4.23

MASH GUIDELINES:
1) Strike, Temp: 64 C, Time: 60 min, Amount: 18.4 L
2) Sparge, Temp: 76 C, Time: 60 min, Amount: 11.34 L

OTHER INGREDIENTS:
2.5 ml - Lactic acid, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
1.6 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Hell
Starter: No
Form: Dry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 12.22 - 21.11 C
Fermentation Temp: 16C

TARGET WATER PROFILE:
Profile Name: Pilsner
Ca2: 50
Mg2: 5
Na: 25
Cl: 43
SO4: 55
HCO3: 36.6

 

[Benfleet Brewery]

Although a lot of my previous AG brews have closely matched some published recipes, they have always had a few tweaks because I haven’t got all the ingredients to brew it exact. This weekend I have got as close as I’ve ever been to a published recipe and will be making a Greg Hughes Pale Ale. I have all the grain and hops listed in the original but instead of WLP005 I’m going to be using CML Beoir yeast. I really like the sound of this one.


HOME BREW RECIPE:

Title: Session British Pale Ale

Brew Method: All Grain
Style Name: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 litres (fermentor volume)
Boil Size: 27.8 litres
Boil Gravity: 1.039
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.011
ABV (standard): 4.46%
IBU (tinseth): 27.86
SRM (morey): 4.02
Mash pH: 5.52

FERMENTABLES:
4 kg - Extra Pale Maris Otter (97.7%)
95 g - Light Crystal (2.3%)

HOPS:
35 g - Challenger, Type: Leaf/Whole, AA: 7.2, Use: Boil for 60 min, IBU: 27.86
20 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min
16 g - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 0 min

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 18.17 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.91 L

OTHER INGREDIENTS:
3.59 ml - Lactic acid, Type: Water Agt, Use: Mash
4.9 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Type: Water Agt, Use: Mash
1.4 g - Calcium Chloride, Type: Water Agt, Use: Mash
2.27 g - Lactic acid, Type: Water Agt, Use: Sparge
0.9 g - Calcium Chloride, Type: Water Agt, Use: Sparge
3.1 g - Gypsum, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - BEòIR
Starter: No
Form: Dry
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C

TARGET WATER PROFILE:
Profile Name: Pale Ale
Ca2: 136
Mg2: 5
Na: 25
Cl: 80.7
SO4: 210.2
HCO3: 12

 

[Benfleet Brewery]

I kegged my Saison today whilst mashing the British Pale Ale. FG 1.006 as predicted in Brewers friend. This should be a nice drink for the summer, if we get one!

 

[Benfleet Brewery]

My British Pale Ale went into the FV and brew fridge at 20 degrees shortly after the saison was kegged. No messing about with empty FVs here .
Punched all the figures into Brewers Friend based on 80% BHE and hit all the numbers so I seem to have found the sweet spot now for my equipment and process.

 

[DocAnna]

Punched all the figures into Brewers Friend based on 80% BHE and hit all the numbers so I seem to have found the sweet spot now for my equipment and process.

I'm impressed at the 80% efficiency with the brewzilla/robobrew, have you any particular technique for the sparge which I'm guessing may be where the efficiency comes in?
Lovely clear samples as well, I have wort envy

Anna

 

[Benfleet Brewery]

I'm impressed at the 80% efficiency with the brewzilla/robobrew, have you any particular technique for the sparge which I'm guessing may be where the efficiency comes in?
Lovely clear samples as well, I have wort envy

Anna

I have the 35l Brewzilla and use both of the mesh screens in the malt pipe but put the fine mesh one at the bottom. I don’t use the false bottom as I found it reduces the water flow and creates a hot spot underneath it. I always used to mash really thin through fear of a stuck mash which gave a small/short sparge but I’ve got braver now and use BF to calculate the mash and sparge water volumes using a 2.8l per KG water to grist ratio. The flow can be very slow but I keep it just high enough not to need the overflow. At the end of the mash time I up the temperature to 75 degrees with just the 1900w element on. It takes about 10-15 minutes to get there then I lift the malt pipe and start ramping up to 90 degrees both elements. Sparge is with water heated to 75 degrees, one litre at at time and can take 45 minutes to an hour or more. Carry on until I’m at my pre boil volume then ramp it up to the boil.

 

[Benfleet Brewery]

My Spalter Select Pilsner was dropped to 12 degrees in the FV three days ago having reached FG of 1.007. I added Gelatine and it’s been sitting at 1 degree since then. I’ll keg it tomorrow. After kegging my plan is keep about 30% of the slurry and pitch tomorrow’s brew straight on top of it, a Czech Pilsner. The larger amount of yeast should mean I can ferment this from about 12 degrees initially. I usually go 16 with one pack of dried CML Hell.

I’m also short on Magnum hops which I usually use to bitter a Pilsner so am turning to my trusty Summit to do this for me. The Saaz will be used as later additions. The more I think about it, the more I think this could be an interesting combination.

HOME BREW RECIPE:

Title: Czech Pilsner

Brew Method: All Grain
Style Name: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.8 liters
Boil Gravity: 1.040
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.045
Final Gravity: 1.009
ABV (standard): 4.7%
IBU (tinseth): 30.79
SRM (morey): 3.05
Mash pH: 5.64

FERMENTABLES:
3.8 kg - Hook Head Lager Malt (90.5%)
200 g - Dextrine Malt (4.8%)
200 g - Munich Malt (4.8%)

HOPS:
11 g - Summit (15 AA), Type: Pellet, Use: Boil for 60 min, IBU: 20
30 g - Saaz (3.5 AA), Type: Pellet, Use: Boil for 20 min, IBU: 7.71
20 g - Saaz (3.5 AA), Type: Pellet, Use: Boil for 10 min, IBU: 3.08
20 g - Saaz (3.5 AA), Type: Pellet, Use: Boil for 0 min

MASH GUIDELINES:
1) Strike, Temp: 64 C, Time: 60 min, Amount: 18.46 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.7 L

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
2.78 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
1.5 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
0.2 g - Calcium Chloride, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 15 min, Type: Fining, Use: Boil
0.1 g - Calcium Chloride, Time: 0 min, Type: Water Agt, Use: Sparge
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
1.89 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
1.1 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Hell
Starter: No
Form: Slurry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 12.22 - 21.11 C
Fermentation Temp: 13C


TARGET WATER PROFILE:
Profile Name: Pilsner
Ca2: 50
Mg2: 5
Na: 25
Cl: 43
SO4: 55
HCO3: 36.6

 

[Benfleet Brewery]

UPDATE

Slight change of plan today due to not having/not being able to find any Saaz hops with the mash well underway.
I was quite tempted to go for an all Summit Lager but found 70g Hersbrucker so we’ll just go for a German instead of a Czech

 

[The-Engineer-That-Brews]

I always used to mash really thin through fear of a stuck mash [...]

Really interesting, thanks.
Just in case it's of any relevance or interest, that reminded me of an article I was reading last week on 'The Science of Step Mashing' on byo.com.

In particular he says:

Alpha-amylase is less active and less stable in worts with low levels of calcium ions. This instability is increased in thin mashes and mashes in which the pH is above the recommended range.

That was a bit of an eye=opener for me as to why my early brews may have suffered from excessive dryness and lack of body.

To summarise, it seems the characteristics of the finished beer depend quite a bit on the balance between 'alpha' and 'beta' amylase during the main part of the mash:

• too much 'alpha' : thick, cloyingly sweet beer
• too much 'beta' : thin, overly dry beer

... and we can adjust the balance by the temperature of the mash: 68-72º to maximise alpha, 60-63º to maximise beta; or 68º for a happy medium.

My early brews were mashed at about 65º, which was probably a bit too cool to give me sufficient alpha - but it was probably also because I was tending to make my mash too thin (for the same reasons as you); and using RO water with insufficient calcium.

Apologies if this is already very well known and I'm singing to the choir!

 

[Benfleet Brewery]

Really interesting, thanks.
Just in case it's of any relevance or interest, that reminded me of an article I was reading last week on 'The Science of Step Mashing' on byo.com.

In particular he says:


That was a bit of an eye=opener for me as to why my early brews may have suffered from excessive dryness and lack of body.

To summarise, it seems the characteristics of the finished beer depend quite a bit on the balance between 'alpha' and 'beta' amylase during the main part of the mash:

• too much 'alpha' : thick, cloyingly sweet beer
• too much 'beta' : thin, overly dry beer

... and we can adjust the balance by the temperature of the mash: 68-72º to maximise alpha, 60-63º to maximise beta; or 68º for a happy medium.

My early brews were mashed at about 65º, which was probably a bit too cool to give me sufficient alpha - but it was probably also because I was tending to make my mash too thin (for the same reasons as you); and using RO water with insufficient calcium.

Apologies if this is already very well known and I'm singing to the choir!

That is interesting. I did know about the differences associated with mash temperature but wasn’t aware that a thin mash could mean a thin bodied beer too. I didn’t really notice it with lagers and pale ales but have with some of my darker ones. I suppose we will see next time I do a darker beer that should have more body.

 

[Benfleet Brewery]

UPDATE

Slight change of plan today due to not having/not being able to find any Saaz hops with the mash well underway.
I was quite tempted to go for an all Summit Lager but found 70g Hersbrucker so we’ll just go for a German instead of a Czech

So, after the debacle of not having the hops for my recipe the rest of the brew day went well yesterday. My German Pilsner was chilled and left to settle before being poured directly onto about a third of the CML slurry left from my Spalter Select Pilsner and is now bubbling away nicely at 12.5 degrees.

 

[Benfleet Brewery]

I’m drawing off the RO water ready for brew day, hopefully, tomorrow. I haven’t cleared it with Mrs K as yet . A session APA.

I generally use 50% RO and 50% Tap water as a base for a pale ale but this time I’m using 100% RO and starting from scratch and looking to achieve my preferred profile with salt additions using Brewers Friend.

I started with the Punk 2010 recipe and, whilst looking to make a couple of adjustments utilising hop stock and adding some torrified wheat, I’ve effectively butchered it and ended up with something which, apart from the CML Punkd dry hop addition, no longer bears any resemblance to their recipe at all.

Anyway, I think it looks ok on paper so let’s go for it!


HOME BREW RECIPE:
Title: Session APA

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.039
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.009
ABV (standard): 4.66%
IBU (tinseth): 36.34
SRM (morey): 5.86
Mash pH: 5.48

FERMENTABLES:
3.5 kg - Minch Malt Extra Pale (85.4%)
200 g - Crystal Malt I (4.9%)
200 g - CaraRed (4.9%)
200 g - Torrified Wheat (4.9%)

HOPS:
18 g - Summit (18.5 AA), Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 32.93
10 g - Amarillo (8.6 AA), Type: Pellet, AA: 8.6, Use: Whirlpool for 15 min at 80 °C, IBU: 1.12
10 g - Mandarina Bavaria (8.5 AA), Type: Pellet, AA: 8.5, Use: Whirlpool for 15 min at 80 °C, IBU: 1.11
20 g - Willamette (4.5 AA), Type: Pellet, AA: 4.5, Use: Whirlpool for 15 min at 80 °C, IBU: 1.17
125 g - CML Punk’d (??AA), Type: Pellet, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 17.77 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.81 L

OTHER INGREDIENTS:
1.3 g - Calcium Chloride, Type: Water Agt, Use: Mash
1.6 g - Epsom Salt, Type: Water Agt, Use: Mash
4.2 g - Gypsum, Type: Water Agt, Use: Mash
0.8 g - Table Salt, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 15 min, Type: Fining, Use: Boil
0.9 g - Calcium Chloride, Type: Water Agt, Use: Sparge
3 g - Gypsum, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Five
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 17.22 - 27.78 C
Fermentation Temp: 20 C


TARGET WATER PROFILE:
Profile Name: APA
Ca2: 74.1
Mg2: 5.1
Na: 10.2
Cl: 50.4
SO4: 151.1
HCO3: 0

 

[Benfleet Brewery]

Well, what a nice change it made brewing in some sunshine yesterday. The warmer outside temperature also meant a more vigorous rolling boil was maintained, which subsequently reduced my final kettle volume slightly so I did top it up with half a litre of RO water near the end of the boil and achieved the predicted 1.044 OG at 80% efficiency.
The sunny weather also increased chill time. My brew area is about 5 meters from the house and the hose needs to run across the lawn, which was in the sun, so the water was being warmed a bit before reaching the chiller.
All tucked away in the FV now at 20.5 degrees