Fiancéson

After this beer was brewed, here is the impressive lineup of fermentation. The Fiancéson is in the leftmost bucket.

Grain

-------

12 lbs Belgian Pilsner

.5 lb Belgian Cara 8

1 lbs Rolled Oats (325°F for 20 minutes)

.75 Unmalted Wheat

Hops

------

1.5 oz UK East Kent Golding [A:5.7%, B:2.9%] (60 min)

.5 oz UK East Kent Golding [A:5.7%, B:2.9%] (45 min)

1 oz  Czech Saaz [A:3.6%, B:4.8%] (10min)

Yeast

-------

White Labs WLP566 - Belgian Saison II

Mash Notes

-------------------
7/10/2015

Want to keep the mash at the low temp range for the Beta to go to town. Trying to fit the style and to make it dry.

Need to be careful with the mash.

Mashed in with 9.5x1.5quarts of 163°F water. Mash rest temperature was 150°F. 5.31pH after 15 mins! 

After 60 minutes we added boiling water to raise mash temp. Couldn't get it much higher than 152°F because there was no more room in the mash tun to add boiling water. That'll do.

IBU: ~38 - 40

SRM: 4.43

OG: 1.071

FG: 1.008

ABV: 8.3%

Mash notes made before brew day. 

Starch Rest

60 minute mash @ 147°F @ 1 Quarts/Pound (Mash In at 14.25 Quarts @ 163.4°F)

Add 3.44 teaspoons (13.78 grams) Gypsum & 1.98 teaspoons (6.72 grams) Calcium Chloride to the 14.25 Quarts

Sach Rest

30 minute mash @ 155°F @ 1.17 Quarts/Pound (add 2.4 Quarts of boiling water)

Did not make these additional salt additons

Add .58 teaspoons (2.32 grams) Gypsum & .33 teaspoons (1.13 grams) Calcium Chloride to the 2.4 Quarts

7/29/2015 Racked to carboy for secondary (didn't take gravity reading). Tasted very spicy and not absolutely enjoyable. Hopefully it mellows a bit with time.

9/8/2015 Bottled
Yield - 45 bottles. Gravity Reading of 1.008
Tasting notes: Still not entirely enjoyable to drink warm/uncarbonated. We'll have to wait for the finished product. Brett and I think the unmalted red wheat might be providing the off flavors on this batch and on the Witbier we also added unmalted red wheat to.