Second batch of saison. No recipe changes, just process tweaks.
MALT:
Weyermann Bohemian Pilsner Malt (EBC 3.5) – 4000g
HOPS:
East Kent Goldings – 40g / 60 minutes
Styrian Goldings – 25g / 10 minutes
IBU:
TARGET VOLUME: 15 litres
WATER: Tap water
STRIKE VOLUME: 25 litres straight from hot tap (56.6°C) + Campden tablet
SPARGE VOLUME: None. No squeeze.
GYPSUM: None
CALCIUM CHLORIDE: None
EPSOM SALT: None
ADJUNCTS: 1x Protafloc tablet
MASH: 54°C for 60 minutes with power on setting 2 and lid off to 86°C
BOIL: 60 minutes
YEAST: Wyeast 3724 Belgian Saison
FERMENTER TEMP: 30°C
FERMENTER VOLUME: litres
OG: 1.045
FG: 1.010
ABV: 4.6%
PACKAGED VOLUME: 2x kegs
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Too hot in the mash. Should have got to 72°C. Next time level 2 with lid off and no insulation. Or strike at 45°C maybe by adjusting the boiler temp? OG low. Water volume slightly high.