Split Batch - English Yeast vs. Saison Yeast

Grain

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7 lbs. 2 row

3 lbs. Munich 20L

2 lbs. Flaked Oats

1 cup Brown Sugar

Hops

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.25oz. Simcoe (60 min)

.25 oz. Simcoe (30 min)

.5 oz. Kent Golding (15 min)

.5 oz. Kent Golding (5 min)

Yeast

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Split the batch and pitched two types of yeast.

Safale S-04 English Ale Yeast vs. White Labs Saison II

Notes

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With 70% efficiency assumed, 6.75 gallon preboil volume, 5.5 gallon post boil.

Mash Water 4 gallons, sparge 5+ gallons. 165°F

Preboil: 1.047 (1.044 before sugar added)

OG: 1.057

FG: 1.016 (5.4% ABV)

IBU: 35

SRM: 9.7

¾ cups sugar to prime at bottling

To the Saison beer, zest and pulverized orange meat from 6 blood oranges. Added this all directly to secondary when racking.

Decission was after weeks of tasting that the saison was more interesting with the character of the yeast coming through. Overall this beer could use more hop, eliminate the orange meat (add more zest alone/instead). Try to get it dryer because it was sweet. Maybe less Munich as that was adding a lot of the sweetness.