Saturday, September 8, 2012

Petite Saison: Rosemary

Continuing my obsession with Farmhouse beer styles, this Saison is dry hopped with Sazz and Rosemary (grown from my patio).  This is a split batch with the 3rd take on my Sorachi Ace'd Saison.  Each was brewed the same and dry hopped differently.  I used my new 3 gallon BetterBottle for this test batch.

Petite Saison: Rosemary
Type: All Grain Date: 7/28/2012
Batch Size (fermenter): 3.00 gal Brewer: Chris Lewis
Boil Size: 3.74 gal Asst Brewer:
Boil Time: 60 min Equipment: Lewys Tower
End of Boil Volume 3.12 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 3.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Amt Name Type # %/IBU
4 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 76.3 %
1 lbs Rye Malt (4.7 SRM) Grain 2 16.9 %
6.4 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 3 6.8 %
0.36 oz Sorachi Ace [12.00 %] - Boil 60.0 min Hop 4 29.3 IBUs
0.60 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
0.10 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 6 -
0.25 oz Sorachi Ace [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
0.5 pkg Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] Yeast 8 -
0.20 oz RoseMary (Secondary 9.0 days) Herb 9 -
1.00 oz Saaz [4.00 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs
Beer Profile
Est Original Gravity: 1.053 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 29.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 4.3 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 5 lbs 14.4 oz
Sparge Water: 2.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 6.88 qt of water at 161.4 F 150.0 F 75 min
Sparge Step: Fly sparge with 2.68 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 10.00 days
Fermentation: Ale, Two Stage Storage Temperature: 54.0 F
Fermentation Notes
Pitched at 73, left at ambient temp for 14 days.  Transferred into 2ndary and left at ambient temp (74 to 80) for 10 days.  Crashing to 54 in the keg for 10 days.  
Created with BeerSmith

Sorachi Ace'd and Rosemary after the wort transfer

Crazy settling during fermentation

Using the WLP565 is always an adventure.  This yeast strain will slow, stop and go again without any explanation.  I have a pretty good routine of rousting the yeast every couple of days to keep it going.  I am transferring this tonight and I will have a better update on the Rosemary additions flavor profile.  The initial tastes via a wife thief have been very good.  Mostly aroma and a little flavor. 

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