BrewBlog: Saison Iron Brewer 2013
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1/2 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
0.50 ounces 11% Pellets @ 15 minutes
Type: Flavor
Use: Boil
5.5 AAUs
1.00 ounces 4.3% Pellets @ 10 minutes
Type: Aroma
Use: Boil
4.3 AAUs
1.00 ounces 4.3% Pellets @ 5 minutes
Type: Aroma
Use: Boil
4.3 AAUs
1.00 ounces 4.3% Pellets @ 0 minutes
Type: Aroma
Use: Boil
4.3 AAUs
1.00 ounces 4.3% Pellets
Type: Aroma
Use: Dry Hop
4.3 AAUs
4.50 ounces Total Hop Weight 22.7 AAUs
Procedure

Mash done with 5 gallons of treated Milwaukee tap water (1/4 tablet campden, 1 tsp CaCl2, 2 ml lactic acid). Mash performed at ~150F for 90 minutes with intermittent heating in kettle. Grains contained in 5-gallon paint strainer bag.

3 gallons sparge water treated with campden and 2 ml lactic acid, heated to ~150F. Bag of grains dunked and soaked in sparge water until "sufficient". Worts combined and boiled.

~1 quart wort removed and cooled, pitched 1 packet of yeast and put on shaker overnight.

Kettle allowed to cool naturally after flameout. Transfered to bucket fermenter after 24 hours and 4/5th yeast pitched. Fermentation not controlled, allowed to free-rise and fall. 68-76F?

Special Procedures

BIAB, no-chill

Tasting Reviews
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