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Recipe – Styrian Spelt Saison

08/08/2013

Recipe
—————-
Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds): 2,05 / 4,5
Anticipated OG: 1.030
Anticipated SRM: 5,2
Anticipated IBU: 36,3
Wort Boil Time: 90 Minutes

Fermentables
—————–
59,0% – 1,2 kg / 2,64lbs Weyermann – Bohemian Pilsner Malt
24,0% – 0,5 kg / 1,1lbs  Spelt Wheat Flakes
15,0% – 0,3kg / 0,66lbs Weyermann – Munich Malt
2,0% – 50,0g / 1,76oz. Weyermann – Acidulated Malt

Hops
——–
15,0g / 0,52oz. Magnum (Pellet, 11.00% AA) @ 60 min
15,0g / 0,52oz. Styrian Goldings (Pellet, 4,50% AA) @ 15min
15,0g / 0,52oz. Styrian Goldings (Pellet, 4,50% AA) @ Start of chilling @ ~ 70 Celsius / 158F
40,0g / 1,14oz. Styrian Goldings (Pellet, 4,50% AA) Serving Hops in keg

Extras
———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.

Yeast
———
Wyeast 3711 French Saison (Yeast Cake)

Mash
———————–
20 Litre BIAB @ 65 Celsius for 60 mins (5,28Gal/149F)

Notes
———
Brewed 13/6/13 – hit the target mash temperature of 65C/149F, temperature at 64C/147F at the end of the mash. Preboil gravity 1,034 so added 2 litres/~4pints of water. Collected 16L/4,2Gal of wort cooled to 24C/75F which was racked on top of Wyeast 3711 yeast cake. Shook to aerate for 2 minutes. Left at 25C/77F ambient to ferment.

14/6/13 – Vigorous airlock activity.

7/7/13 Fermentation seems to finally be finished, racked to a keg with 40 grams of Styrian Goldings pellets. Final gravity at 1.000 (!) ABV ~ 4,2% – the 3711 really attenuates well, especially the later generations (this was the seventh generation of this yeast) The smell is quite fruity with a strong “English” hop aroma.

9/7/13 Moved to kegerator, left to carbonate at ~ 0,8 bar (11-ish PSI). First batch of beer with serving hops, really interested to see how it affects the aroma.

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