This is a simple saison that includes rye. I'm using a commercial yeast that was isolated from the region I am interested in recreating.

Recipe

Malts and Sugars

• 6.5# Great Western Pilsen
• 2.5# Great Wester White Wheat Malt
• 1# Rye Malt
• Rice hulls

Hops

• 0.4 oz El Dorado 11.6% - Boil - 60 Min
• 0.4 oz El Dorado 11.6% - Boil - 30 min
• 0.5 oz El Dorado 11.6% - Boil - 15 min

Yeast

• Safale BE-134 Saison Yeast

Mash

Mash volume 16.3L

Mash target 147F

Strike temp 157.3

Sparge volume 15.3L

Sparge target 167F

Water Modifications

Water was left out overnight uncovered to off-gas the chlorine instead of using campden this time.

I added 5mL of lactic acid total to the mash. No other water modifications were made.

Brewday Notes

Outside temperature is in the 50s to 70s through the brewday.

I pre-heated the mash tun with boiling water while the strike water was warming up.

Infused the mash at 159F. Mash temp was 148F at 20 minutes.

I mashed for 70 minutes.

The water pH was 7.33 on first reading and 7.60 on the second.

I added mL of lactic acid to the strike water prior to putting into the mash tun.

1202 Mashed in with 16.3L of 157.5F strike water.

1215 pH was 6.09 temp was 149.4

I added 3mL of lactic acid, stirred and will let sit.

1235 pH 5.79, added 1 additional mL of lactic acid

1320 Mash-out finished.

1324 Sparged with 15.3L of 167F water

1340 Sparge-out finished.

1357 Wort put onto burner

1412 Complete hot break

1442 Added first hop addition

1532 Added second hop addition

1535 Immersion chillers put into boil kettle

1537 Final hop addition

1545 Flame out

1600 Wort at 90F, transferred into fermenter.

1616 Wort at 83F, pitched yeast straight into the fermenter.

Unfortunately the kettle loss was a lot higher than I had counted on, so I had to dilute. I added 1 additional gallon of de-chlorinated water.

I was distracted and forgot to sanitize/boil the water. There is likely wild yeast and bacteria in the water, my hope is that it will be fine because the yeast I am using is a diastatic. Additionally, this will be served in about 4 weeks.

Fermentation

This will be fermented in my garage without temperature control. It was 67F at time of pitching.

May 31st 0700 Full krausen and fermentation is incredibly active. The offgas smells like a classic saison. Garage temp was 65F.

May 31st 1900 Strong fermentation continues, garage is 72F.

June 1st 0630 fermentation is still going strong, and the krausen has almost completely dropped already. Temp in the garage was 67F.

June 2nd 1050 fermentation has slowed down considerably, still bubbling occassionaly, krausen almost completely gone. Garage is 75F.

Refractometer Readings

SG: 1.043

OG: 1.062

Diluted OG: 1.046

FG:

ABV:

Tasting Notes