Our first saison and our first brew in the 30 litre fermenters.
MALT:
IREKS Pilsner Malt – 4kg
Crisp Vienna Malt – 500g
Crisp Wheat Malt – 500g
HOPS:
Fuggle – 30g / 60 minutes
Hallertauer Mittelfrüh – 40g / 30 minutes
Sorachi – 40g / 5 minutes
ADJUNCTS: 1x Campden tablet, 8.9g Calcium Sulphate. 2kg of rhubarb steam extracted.
YEAST: Mangrove Jack’s M29 French Saison + oxygen
STRIKE VOLUME: 33.1 litres
TARGET VOLUME: 25 litres
FERMENTER VOLUME: 25 litres
FERMENTER TEMP: Approx 26°C
FERMENTER: 5
OG: 1.052
FG: 1.004
ABV: 6.3%
MASH: 63°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 2.4 units